After crab night yesterday, I decided I should probably get back to healthiness. AND also try something new.
So I went to the expensive supermarket downstairs and picked up this beauty. The spaghetti squash. Having read about it, and even tasted it at Seder Part II courtesy of my aunt, I figured I'd make a go of it myself. Click here for the final edits.
So I went to the expensive supermarket downstairs and picked up this beauty. The spaghetti squash. Having read about it, and even tasted it at Seder Part II courtesy of my aunt, I figured I'd make a go of it myself. Click here for the final edits.
But it wasn't so easy! Apparently, having been given the choice between cutting and coring before cooking (faster) vs. cooking whole then cutting coring (slower) I chose the shortcut. BUT I needed to use manpower (Boyfriend power in this case) to cut this stupid thing open and then had to get all the little seeds and fibers out by hand (but really, by fork). This was not fun.
I also had the choice of face-up cooking vs. face-down cooking. I chose face-up. At somewhere between 350-400 degrees (I got frustrated after hour #1 and upped it, only to smell burning squash and had to turn it down a bit). After hour #1.5 I got frustrated again and turned it face-down and FINALLY, 1.75 hours later, I got THIS: vegetable spaghetti!!
Notes: I thought I could improve on my aunt's squash by seasoning the crap out of this thing. I covered it in salt, pepper, cumin and in the end, I could just barely tell. So, lesson learned: season well AFTER cooking.
In other news, pulling the strands out of the squash really WAS fun. I gave it a nice brushing with my fork, making afros and mohawks and finally, some male-pattern baldness. But enough was enough and in the end it turned tedious too.
I did have it for lunch this morning and I put some balsamic vinegar on it and topped it with parmesan cheese (I guess a cross between a salad and a pasta dish seasoning...?) and it tasted pretty, pretty, pretty good! What it did NOT do was really fill me up. It's REALLY low calorie so I was at least able to mostly fool my stomach because it's a really great volume food. It made such a big bowl I'll be testing out different seasonings for a while.
Update: I came home from work and put some tomato soup (low sodium) on the squash and it was also pretty good. Basically it's like tofu and tastes like whatever you put on it.
Mission spaghetti squash: success.
Tomorrow night passover ends. Back to oats in the morning. Yess!!
Notes: I thought I could improve on my aunt's squash by seasoning the crap out of this thing. I covered it in salt, pepper, cumin and in the end, I could just barely tell. So, lesson learned: season well AFTER cooking.
In other news, pulling the strands out of the squash really WAS fun. I gave it a nice brushing with my fork, making afros and mohawks and finally, some male-pattern baldness. But enough was enough and in the end it turned tedious too.
I did have it for lunch this morning and I put some balsamic vinegar on it and topped it with parmesan cheese (I guess a cross between a salad and a pasta dish seasoning...?) and it tasted pretty, pretty, pretty good! What it did NOT do was really fill me up. It's REALLY low calorie so I was at least able to mostly fool my stomach because it's a really great volume food. It made such a big bowl I'll be testing out different seasonings for a while.
Update: I came home from work and put some tomato soup (low sodium) on the squash and it was also pretty good. Basically it's like tofu and tastes like whatever you put on it.
Mission spaghetti squash: success.
Tomorrow night passover ends. Back to oats in the morning. Yess!!
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