965. How to use spaghetti squash

I just uploaded the picture and realized that it’s not as appetizing in print as it was in person.  But maybe I’ll convince you by the end.

Nick has us on this “slow carb diet.”  Why?  Who knows.  But I’m game for anything and he does most of the grocery shopping {yes, I know I’m INCREDIBLY lucky}.

Slow carb = no white carbs and no sweets (we do this all week and have a cheat day on Saturday)

Why is it good?  Well, it helped purge my body of all the holiday gunk that was left behind.  I never feel so full I’m going to puke (occurred no less than 4 times over the holidays – Thanksgiving, Christmas, New Years and the day after New Years).  Why is it bad?  Sometimes I want sweets….so I cheat.  So I guess it’s not really a diet.

In any case, it’s actually been a great way to try out new recipes.  We’re forced to replace our usual carb (pasta or rice) with something a little more healthy.

Here comes the spaghetti squash.  Have you ever seen one of these?  It’s really weird.  But basically, you microwave it and scrape out the insides.  The insides turn into little thing bits, kinda like noodles.  Kinda strange that such a thing exists in nature.  Maybe fascinating is a better word.

So, how did I make spaghetti squash taste pretty good?  Salmon and basil sauce.

Basil Sauce (from myrecipes.com)

• 1  cup  fresh basil
• 1/2  cup  extra-virgin olive oil
• 1  garlic clove
• 2  teaspoons  fresh lemon juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Mix all of the ingredients together in a food processor (or magic bullet, like us)

Cook the salmon however you typically like to cook it.  I prefer a little olive oil and some salt and pepper  and bake at 400.

Put the salmon over a large helping of spaghetti squash and drizzle the basil sauce over the top.  I also squeezed 1/4 of a lemon over the whole thing to give the squash a little zing.

I assume it’s relatively healthy.  The only unhealthy thing was the olive oil…but there wasn’t a ton of that.