The Spaghetti Squash Test

Is that spaghetti in my bowl? Well, sort of. I've been on the hunt for something new to try, but still healthy, low fat and full of the vitamins/minerals we need to stay healthy during flu season. I often eye up the spaghetti squash in my supermarket but always end up home with my beloved butternut or buttercup squash. This time though, I took the risk and went to the check out with the yellow melon-shaped squash. I was curious but secretly sure that I was going to be disappointed in it and would just wish that I had real noodles in my bowl.

How wrong I was! Sure, if you literally scoop the spaghetti squash right out of the skin and eat it, you will be disappointed. It is bland...and well, just as you might expect, stringy! BUT if you saute the pulp in oil after baking it in the oven (or microwave if you so choose) and season it with garlic, salt, pepper and italian seasoning and then top it with marinara sauce and vegatables (or meat if you so choose) and a sprinkle of Parmesan cheese (there is vegan Parmesan), you will find that spaghetti squash can not only be tasty, but a nice change to pasta.