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.
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!!