Every since I was a little girl I have wanted to make spaghetti squash. It all began many years ago as a young child when I read about spaghetti squash in a kids gardening book my mother had bought me. Spaghetti from a vegetable sounded so cool to a young aspiring (still aspiring) chef. I have thought about it many times but never got the nerve to do it but here I went. There are few times in my life when I feel a "man" is needed to do something but this was definitely a time. The squash was almost impossible for me to cut, I was so afraid that I was going to slice my hand off (sorry for the graphic image). The first picture is the squash after baking in the oven at 350 degrees for about 60 minutes. I then gave it some cooling down time before scrapping the inside out, as seen in picture 2. Voila, spaghetti squash! The last picture is the finished product that includes organic pasta sauce, chunks of tofu, and melted low-fat monterey jack cheese. My yummy creation was most definitely worth the wait.
How to Design a Healthy Diet for Your Needs
4 days ago