Thursday, 14 March 2013

Skinny Dinner: Spaghetti Squash

True story: I once had a cashier at Loblaws ask me what my butternut squash was, so that she could ring it through. Be that as it may, I certainly did not expect to ever come across a mythical spaghetti squash in my local backwater Loblaws even though I’ve heard wonderful things about them. Farm Boy to the rescue again! I found one there and gave it a try tonight, and it was a success. Here’s how you can try it too.

Looks like spaghetti! Awesome!
The first thing you have to do is cook your squash. Squash, as Bailey has rightfully pointed out many times, is terribly annoying to cut when it’s raw. So just cook the bastard whole. Put a few puncture holes into its skin so it doesn’t explode in the oven, and then set him in a baking dish with a bit of water in the bottom. Bake it at 375 for about an hour, and then set it aside and let it cool.

When it’s cool enough to touch, cut it in half. You’ll see that it already looks startling like spaghetti inside. Scoop away the seeds and fibrous membrane from the centre, and then use a fork to shred the flesh into “noodles.” It’s pretty straightforward – the squash basically falls into long thin pieces on its own.

Meanwhile, on the stove, heat a drizzle of olive oil and sautee some minced garlic. You can add whatever veggies you like here, but I used cabbage and grape tomatoes. Spinach and mushrooms would be nice, maybe some yellow onion. You can use whatever you have. Sautee the veg until they carmelized and soft, and then stir in your noodle flesh of the squash. The squash really just needs to be heated through since it’s already cooked.

Add salt and pepper to taste. Put it on a plate and top with a sliced chicken breast and a little crumble of goatcheese. You now have a delicious meal that feels sumptuous but has no carbs and lots of protein. I'm not usually one to worry about calories, as I'm what they call a "good eater." But it’s almost bikini season, y’all! Get your game face on.

So good! And not a carb in sight.
Oh, and also: beware that the “noodles” have a slight crunch to them. They’re not undercooked, it’s just that you’re not, in fact, eating noodles - you're eating a vegetable. But just pretend it’s Asian ramen and you’ll be fine. Enjoy! 

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