To Be Continued…

“Get our mouths watering with a description of your favorite dish, but make us wait for the recipe.”

That’s one of the several options for WordPress’s Weekly Writing Challenge this week.  I haven’t done one of these in a while, but this topic grabbed my attention.  Mostly… I’m excited because I tried a new recipe tonight and it was delicious, and I will make it again and again, I’m sure.  Easy enough to look up how to make it… but with a twist.

So I made Spaghetti Squash.  I’ve never made it before, and I loved it.

It’s a pretty simple concept, really:  Replace your pasta with a vegetable if you don’t want the carbs that convert to sugar that convert to fat, which I don’t.

Here’s a link to a blog post with pretty similar instructions to mine, but this blogger took much better pictures as she went along, so if you need the visuals, here ya go 🙂

Step 1:  Buy a spaghetti squash.  If you’re like me, and you’re totally useless in the kitchen and by extension, in the grocery store, you’ll want to take a friend with you to show you how to pick out a ripe one.

Step 2:  Cut spaghetti squash in half.  This may actually be the most challenging part.  Use a good, strong knife.

Step 3:  Scoop all the seeds and stringy-ness out.  Like you’re gutting a pumpkin to carve it.  Side note:  Has anyone ever toasted the seeds of a spaghetti squash?  I had no idea its innards looked like those of a pumpkin.

photo 1(8)

Step 4:  In a large-ish, glass baking dish, put a couple inches of water in the bottom, and place your spaghetti squash on the bottom so it looks like you have two yellow domes sticking out of your dish.  The part you just cleaned out should be on the bottom.

Step 5:  Put in an oven preheated to 350 for 45 minutes.

Step 6:  Remove from oven.  Take a fork, and shred all the spaghetti-like but totally vegetable goodness out of the shell of the squash.  Careful!  The baking dish as well as both halves of the squash are VERY hot.

Step 7:  Serve with your favourite pasta sauce, here’s what I did for mine.

photo 3(3)

*Note:  Even though it’s all vegetables (and I added some meatballs), it’s deceptively filling.  I will never presume that I can eat half of a squash on my own again.  I champed it, but I was full.  I either need to buy a smaller squash, or split it into three meals.  I think without the meatballs I’d have been fine, though.  Who knows?  Maybe my portion sizing is way out of whack.  I don’t care, it was all I was eating.


Step 1:  Buy a can of crushed tomatoes.  Not spaghetti sauce.  I’m trying to ditch sugar, here, and this is one of many good places to cut it out.

Step 2:  heat over LOW heat.  Make sure you either cover your pot or stir constantly.  I forgot this step, and had to scrub crushed tomato sauce off my cupboards when I was finished.

Step 3:  Add the most delicious blend of spices I’ve ever concocted…. that I’m not going to tell you about.

There’s your cliffhanger.

To be continued.


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