I’m supposed to be on a low-carb diet, which means little to no pasta. Which is, you know, like, sad.
But there’s always spaghetti squash, the miracle, magical food.
And I found this video on Eating Bird Food about what really, truly, IS the best way to cook it. So, thank you, BRITTANY MULLINS!
TL;DR: Slice the squash into rounds and pop those seeds right out. Easy-peasy! Especially if you get the squash fresh-picked that morning from the farmers market, so the skin is still tender.
I told #4 Daughter, the amazing Sara Marian, that I had spaghetti squash, and we agreed that it’s pretty nasty with spaghetti sauce on it. I said I always just dressed it with salt, pepper, butter, and cheese. She said, “I wonder if it would be good with pesto?” I said, “Oooooo, pesto!”
So I made some pesto. I went out back and got a handful of basil and a little bit of parsley, snagged some of Charlie’s snacking walnuts (because he doesn’t like pine nuts), and popped them all into my mortar. Yes, I have a mortar and pestle, because, well, because. Not because I’m all about Baba Yaga.
I mished all that stuff up, adding olive oil and grated 5-cheese Italian blend. When it was mishy enough, I dolloped some into the center of the baked squash.
Then you get to play with your food. Snip through the skin and carefully (because that squersh is hot, babies!) peel it away, scraping the inside of the peel with a fork to save all that squershy goodness.
And … BOOM! Solid squash turns into stringy goodness! Mix it with your pesto and enjoy a treat!
Even Charlie, who has about had it with squash, loved it.
I’m posting today at Fatal Foodies about a soup we both loved.
A WRITING PROMPT FROM ME TO YOU: Something changes into something else.