I was going to my boyfriend’s uncle’s house this weekend, with
his mother and him to visit. I knew his mother was making homemade sauce and
meatballs and since I didn’t want to tote along a measuring cup (because I
visually can’t judge what a cup of pasta looks like), I decided to bring
spaghetti squash to share with everyone.
I like bringing healthier alternatives to the table, regardless of where
I am, and this was a perfect opportunity.
I had baked my spaghetti squash (seasoned with salt and
pepper) the afternoon prior, shredded it and put it into the refrigerator. I was quite pleased with how my spaghetti
squash turned out because the last few I have made came out very wet. This one
was perfect and reminiscent of al dente pasta.
The squash itself tastes like squash, but it does adapt to the flavors
it’s paired with and due to it’s spaghetti like characteristics it makes for
easy twirling on a fork.
At my boyfriends uncles we ended up having a late lunch. I
had a helping of spaghetti squash, a ladle of homemade sauce and one meatball.
I also had a small helping of garlic bread. It was a perfect meal – delicious,
satisfying and I honestly didn’t miss the pasta. And to think I was a little afraid of trying
spaghetti squash with pasta sauce … now I’m a huge fan. So much of a fan I had
spaghetti squash with pasta sauce for lunch the next day!
QUESTION:
Do you like incorporating spaghetti squash into meals?
