I have been waiting with anticipation for this post. I confess that I already have a written list of foods I'd like to showcase in this series. However, since my excitement over one find was particularly acute, I decided that my first Fun Food will be spaghetti squash! (If you'd like the info on what this is all about, check out this post.) Other bloggers like fun food too!
I had heard about spaghetti squash from an acquaintance who had lots of unfortunate food allergies and was always on the lookout for things she could eat. She swore that spaghetti squash was quite good and worked with all kinds of seasonings and sauces. I was slightly hesitant, and it was also difficult to find. But then we got Whole Foods, and my food horizons broadened considerably! I picked up the squash there a few days ago after 2 very unfortunate incidents that forced me to accept that I can no longer eat pasta as my whole meal - even if it is whole grain.
Spaghetti squash is easy to make and a delight to eat. There are multiple methods of boiling, microwaving, crockpotting (sounds vaguely illegal) and baking it, but I chose the latter. This vegetable basically looks like an elongated, smooth, pale yellow melon or pumpkin. All I had to do was cut it in half to dish out the pumpkin-like seeds and guts, then place it cut-side down in a shallow baking pan with approximately 1/4 to 1/2 inch of water. I baked it at 375 degrees for about 40 minutes (or until the flesh is tender), and it was done! While it was cooking it filled the house with a tantalizingly light, sweet aroma. It was almost like a very faint sweet potato casserole.
Needless to say, anticipation in our house was high for this new food experience.
When it was done, I left it out to cool before scraping the flesh out of the rind in long strands with a fork. That, along with the guts part, was reminiscent of childhood Halloweens spent readying pumpkins for their transformation. So even though it was a dirty, messy job (especially in my hands), I had fun doing it. It was also cool to see that it really did deserve its name!
The smell as I was scraping the flesh was wonderful. I even made Hub come over and stick his face in it. Of course we had to try it before we even seasoned it. It was surprisingly good; lightly sweet, slightly crisp, and a trace of pumpkin. Since pumpkin is one of my favorite foods EVER - this squash found a sweet spot in my heart fast.
We tried it 2 different ways. Since I was craving my burgundy marinara like crazy, but couldn't eat pasta, we used that. Then, later, I mixed it with melted butter, agave nectar and cinnamon. YUM! How many foods can you make that are a side dish and the dessert? If you couldn't tell, I'm smitten.
A+ for spaghetti squash!
The PCOS lowdown: This veggie does pack some sugar. Hence the sweet taste. However, it's much better for you glycemic index wise than eating the same amount of pasta. It's also high in fiber, potassium, and vitamins B6 (important for gynecological problems) and C. Bonus - if you're trying to lose weight, it's very low in calories.
