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In another life I was probably a little chubby Italian girl, because I sure do love pasta. Growing up, spaghetti and marinara was a dinner staple in my household. I can remember it as if it were yesterday… a massive bed of spaghetti noodles covered with several scoops of red meaty sauce and topped off with loads of parmesan cheese. Good thing my metabolism was skyrocketing when I was 12. At twenty-six, I can’t afford to eat my weight in carby noodles anymore. So when I do put them down, I try to eat just two or three bites of actual noodles, and focus on the sauce and veggies. Eating this way takes a lot of discipline for me, so imagine my happiness when I landed on Emily’s blog and she introduced me to Spaghetti Squash! When Spaghetti squash is cooked you can pull the insides apart and they turn into little strands that look just like spaghetti. Angel hair to be more exact. Her recipe really caught my attention, and I couldn’t wait to make my own. So I went out, bought one of these dynamite squashes, and made a date with it for lunch today. And I can promise you there will be many more dates to come *blushing* because after our first date we fell in love ❤
Spaghetti Squash adapted from Daily Garnish
- 1 yellow spaghetti squash
- 3-4 cloves organic garlic, minced
- 2-3 organic shallots, minced
- sea salt
- cracked black pepper
Put 1 cup water in a 11×17 glass baking dish, set aside.
Place squash on a cutting board, and using a very sharp knife cut the squash in half lengthwise. Please note that this squash is very hard to cut. Use both hands, place on firmly on the squash and use the knife in your other. Cut your way down evenly on both sides. Once you bust this baby open, scoop out all the gooey stringy guts and seeds and toss into the trash. Emily suggested using a trash bowl for her waste so she didn’t need to run back to the trash can all the time, I liked her idea, except I used an old plastic baggy that I had under the sink.
Using a pastry brush, brush the inside and rims of your squash with a light coating of EVOO.
To double check, take a fork and scrape about a 1×1″ section to see if the squash falls apart easily like spaghetti strands. If not put it back in for another 5-10 minutes, and try again.