For those of you that know me in real life, you’ll know that pasta is my favorite food group. I *may* have been Italian in a previous life I love pasta so much. All shapes, sizes and varieties. From the expensive stuff all the way to the beloved macaroni and cheese from a box that I’ve been eating since I was a child.
Pasta is my jam.
Well, it WAS my jam. Until the whole #WhenGallbladdersAttack situation. Since then, pasta and it’s BFF cheese are on my no-go list. I mean, I can have plain, gluten free pasta with no butter, no cheese, no sauce with a cream base (because dairy is bad), no sauce with an authentic tomato base (because allergies), so I’ve basically been screwed.
Since we’ve been home from our Texas vacation with family, I’ve been looking at spaghetti squash as an alternative. First, there are like 1.2 million recipes and posts with directions on how to cook it on Pinterst. Where the hell do I start? Who do I believe? So I flipped through to someone that had a ton of followers, prayed I didn’t get a whammy, and grabbed a recipe for plain Spaghetti Squash.
It wasn’t bad. But it wasn’t fantastic. I mean is was REALLY watery and bland. And kind of mushy. Certainly did not look like the pictures in the post or any kind of pasta that I had ever delivery chosen to eat in my previous life.
Last night, we were having a family dinner, and I was determined to try again. By some MIRACLE I stumbled upon this recipe from Beth at Eat Within Your Means. OMG, a totally different way of cooking this bad boy that involved CUTTING IT IN A DIFFERENT DIRECTION so it actually made LONG NOODLES.
Yes, I’m shouting because while I don’t know Beth I think she’s a frigging genius. Besides all of this brilliant information? She shared a technique called “salting” that would pull out a bunch of the moisture from the squash, thus making it less watery and more pasta like. While I was skeptical, I followed her exact directions, waited 15 minutes, and was BLOWN AWAY how much water was in the pan and all over the squash.
Had Beth been standing in my kitchen, I might have hugged her and cried I was so happy. I put those bad boys in the oven, finished the cooking process and blew my family’s mind when I served them dinner last night. For the record, I followed the remainder of Beth’s recipe except I did *not* re-salt, pepper or oil the squash before I put it in the oven. And I thought there was PLENTY of seasoning on it.
The remainder of our dinner consisted of steamed snow peas, spiralized sweet potatoes, and an option of small chicken thighs for those that wanted an animal-based protein.
I added a VERY small amount of vegan red sauce to my pasta for the tiniest bit of spice, and inhaled my serving and part of another. This is a SUPER easy option for dinner that I will be using frequently moving forward because this squash pasta is a fantastic base for anything and everything – just like regular pasta!
Want yummy Spaghetti Squash like I had for dinner? Go check out Beth’s recipe (including a cool video) at Eat Within Your Means.