By Harley May
My husband and I decided to try an ALL VEGAN DIET. You heard me. No animal based product. No cheese, no eggs, no food with a face. We don’t eat vegan all the time, but have found a few solid healthy dishes we can substitute for our not so healthy ones.
One of our biggest roadblocks is PASTA. It is vegan, my husband loves it, could eat it three meals a day and not gain a pound. Me? I cannot eat pasta with every meal and I wanted to find a side/filler dish that would go with everything (like pasta), but not be a starch that will stick to my thighs and taste like shame.
What we found? SPAGHETTI SQUASH.
Spaghetti Squash. It’s daring, surprising, and versatile. IT’S A SEXY VEGETABLE.
The sexy vegetable is fun to make and play with. I enjoy it most with pesto. You don’t have to be vegan to try it. Mix it in with shrimp, chicken, lamb, whatever your heart desires, and you’ve got an easy, healthy side that doesn’t taste like rocks. Be better than that. DON’T EAT ROCKS.
What you will need:
A spaghetti squash
Salt and pepper
1. Cut the spaghetti squash in half and lay it seed side up on a baking dish.
2. Scoop out all the seeds.
3. Drizzle in olive oil and give it a good rub down.
4. Sprinkle salt and pepper on top.
5. Bake at 375 for one hour.
6. Pull it out and let cool.
7. Shred into pasta with a fork.
As for step number 7, I can see how it might be confusing, so I have a video for you to demonstrate. It’s strange and different at first, but after a while it starts to feel nice. You’ll like it.
No stuffed animals were harmed in the making of the video.