Spaghetti squash is an answer to the pasta conundrum. Not THE answer…but it’s a great crutch.
Lots of people remove meat from their diets and suddenly find themselves surviving on cheese and pasta alone. That is not healthy. I realize that it’s difficult to become a vegetarian on your own, without family support and/or as an adult, after you have a lifetime of eating habits behind you, so I give major credit to those who try. However it is very important to realize that your whole style of eating and viewing meals has to change before you can be a healthy vegetarian.
Funny story, I was chatting with someone about this recipe and she was so curious about what I used to cut the squash into spaghetti strands. She was so cute. She actually thought I went through all the work of grating so much squash. No, honey…no.
So I’m going to make this super clear to y’all. When you go to the grocery store, make sure you actually buy the type of squash called SPAGHETTI SQUASH. The fibers of this squash allow it to be pulled into long strands…other kinds of squash won’t work.
Anyway, you can treat spaghetti squash kind of the way you might treat pasta. Even if you don’t need the crutch, it’s a wonderful lower carb, vegetable alternative to pastas. In this recipe, I mix it in with mushrooms and garlic infused olive oil for a yummy dinner.
|1 large Spaghetti Squash|
|3 cloves Garlic, minced|
|2 Shallots, minced|
|1 tbs Butter or Ghee (omit or use dairy free fat if you're going for vegan)|
|1 cup Parmesan, thinly sliced (omit if preparing vegan)|
|1/2 cup Dry White Wine|
|~12-16 oz mixed exotic mushroom blend (make sure it includes porcini & shiitaki mushrooms)|
|1.5 tbs fresh Thyme, chopped|
|1 tbs Extra Virgin Olive Oil to brush on squash.|
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