Wednesday, May 1, 2013
Since Curt was away at his computer Geek conference, I decided to experiment with Spaaghetti Squash yesterday. Since I have a bad habit of not measuring - it's usually tough for me to share my recipes. Also it means if you like something I cook, you better savor every bite as I probably can never reproduce it. I'm going to try to appease my friends a little and blog photo recipes once in the while - so here's the first:
I took one small spaghetti squash - not much bigger than what fits in my cupped hands, cut it in half, sprayed some olive oil on the cut half and put it cut side down in the oven at 375 for a half hour. I like my veggies and my pasta to have some bite - so if you want it really soft you may want to give it 5 more minutes.
While this was baking - I chopped up a link and a half (had them leftover) and started browning them on medium heat in olive oil with added omega3.
I cut up some baby bellas (always have - buy 3-4 packs at a time 2 or 3 times a week) and asparagus (looked good at the farm store) to add once the sausage started browning.
I also sliced half of a smallish green squash.
Once these started to soften I added about 2 or 2 1/2 cups of baby kale I chopped.
I then took the squash halves and pulled a fork lengthwise - the strands almost fell out of the squash - I really didn't have to invest much scraping action.
I tossed the strands with olive oil and basil - oh my god yum.. next time I may just do this and add some parm.
I added a bit of stock, savory, marjoram and thyme to the veggies and let the stock simmer down.
I put some of the squash at the bottom of the bowl, and topped with veggies, then added some grated parmesan and asiago cheeses. The small squash I got is a good full two servings. The carbs in spaghetti squash have a nice low glycemic index of 41 - so 2 hour post prandial blood glucose was nice and stable!