Check out the newest Carb Replacement Veggie dish: Slow Cooker Chicken Burrito Bowl w/ Cauliflower Rice
Ughhhhhh it’s almost the end of January already. And while I love me some warm weather, that means beach season is RIGHT AROUND THE CORNER. Okay, I’m exaggerating, but still. If I’m gonna attempt to reverse all the damage I’ve done to myself this winter, I better start now.
Which brings me to my next point: vegetables that act like carbs.
I know what you’re thinking…shut up, Victoria. Trust me, I feel the same way. But listen, I took a vow, that any time there is a way I can try to trick my brain into eating more vegetables and less carbs, I do it. So I’ve done my best to take some classic comfort food recipes and replace the carb component with veggies… Look, I promise they’re good or else I wouldn’t be posting them, okay?!
Which brings me to my next point: the beautiful and versatile, spaghetti squash!
While the outside may leave more to be desired, the inside of the spaghetti squash is where its true beauty lies. But, how do I get to the good stuff? Wow, I’m so glad you asked that makes my transition much easier:
Preparation:
To prepare your new favorite vegetable, cut the squash in half, lengthwise, being very careful because the skin can be tough…just like me. From there, use a spoon to scoop out the seeds from each half (yes, they can be toasted like pumpkin seeds, but you can do that on your own time).
Once the seeds are scooped, drizzle both halves with some olive oil and sprinkle with some salt and pepper. Place the halves face down onto a baking sheet and throw it in the oven at 375° for 35-40 minutes.
You’ll know it’s done when you can easily stick a fork through the rind.
(LWO – Lazy Way Out): throw it in at 400° for 25-30 minutes, with a tablespoon of water, but you have to keep an eye on it to make sure it doesn’t burn…pick your battle)
Once the squash is done, flip it over and use a fork to scoop out the insides. You’ll see it start to form a “spaghetti” shape. YOU DID IT! You are ready to use your carb-substitute in any way you damn well please.
Like with this spaghetti squash bolognese I made last week (recipe to come):
Have any good spaghetti squash recipes? Send em in! And stay tuned for what’s to come in my “Carb Replacement Vegetables” series!
HAPPY EATING!
