Sunday, September 20, 2009

Spaghetti Squash

For some reason, the metformin (drug I took to treat the PCOS -polycystic ovarian syndrome I was diagnosed with in 2002) I used to take, I can no longer tolerate. Leaves me seriously, seriously nauseated and tired. So, I've quit. There are some alternatives, but the one that I can tolerate is SOOOOO expensive. Since I'm not trying to get pregnant, the best option for now seems to be to stay off the drug and work really seriously on eating a low-glycemic index diet. Blech! No potatoes, no pasta, no sugar, no bread or white flour, no cereal, -pretty much if it's white it's a no-no! Also, no fruit juices, and limited amounts of fruits like grapes, melons, pineapple, etc... It could be seriously depressing if I thought about it too much. So, I am working on finding some new low-GI foods that I actually like.
Last night, I tried spaghetti squash. If you had told me before then that spaghetti squash was actually a good substitute for pasta, I would have assumed you were crazy! But, I would have been wrong. It worked really well.
I was making spaghetti bolognaise for the family for supper (pretty much the kids' favorite), and this was a real lifesaver. It is really bland, so I tossed mine with a little extra virgin olive oil, fresh cracked black pepper, and a little sea salt. Yum! I ate about half of the bowl plain before I even put my bolognaise on! No squashy taste at all!
Here's how it works:
Spaghetti squash can be found in the squashy-type foods at Reasors. Buy one that is firm with no obvious soft spots. Store it in a cool, dry spot until you're ready for it (should store fine for 2-3 weeks). When you're ready to cook it, slice it in half from top to bottom. Scoop out the pulp and seeds and then place cut-sides down in a large deep baking dish. Add approximately 1/2 inch of water to the bottom of the pan and bake in a 350 oven for 30 minutes.

Remove from oven, turn the squash over, and allow to cool for 10-15 minutes. Then, drain off the water, and use the tines of a fork to gently scrape the squash from "stem to stern" creating noodles. Place in a large bowl, drizzle with extra virgin olive oil, sprinkle with freshly ground salt and pepper and serve with your favorite pasta sauce!

Yummy! Yummy! I definitely want to try to grow these in our garden next year. Next I'm going to see if I can "mash" it to make a decent mashed potato substitute if I use a little butter instead of olive oil. Will let you know how that works.


  1. great idea I was looking for a pasta substitute for Noelle I will try this. Im sure she will like it.
    Keep the ideas coming. I found some rice flour dont now if you can have that. Noelle can do rice so I got some to make Pan cakes with. :)
    Can you do whole wheat or is it no flour at all?

  2. Great new look to the Blog by the way!