I’m running on three hours of sleep today, so I’m going to make this post all about the healthy things we can be doing to take things a little more natural.
What you need to know about Volatile Organic Compounds.
New Food Staple: Spaghetti Squash
I hate squash. Always have. Something about the name just throws me off… ‘squash’. You might as well tell me I’m eating a bowl full of mush (insert Goodnight Moon).
A couple of weeks ago my bestie brought some noodle-ly looking food product into the office and was raving about it. I said “What is that?” She replied “Spaghetti Squash.” “Yuck”, I thought. And the audacity of said squash to have the word ‘spaghetti’ in it. I don’t F around with spaghetti… Then I remembered that I’m trying to clean up my diet and eat more vitamin-filled food…so I decided to try it.
Holy Hell…it was AMAZING! So I decided on my next grocery trip to buy this thing called Spaghetti Squash and see what I could come up with. Here’s what I did.
Bestie told me that I needed to cut the squash in half, then lay it flat (squashy side down) on a cookie sheet and roast it for about 40 minutes at 375. Well crap…the chicken was already in the oven at a different temp and I don’t have a double oven (I hope my husband is reading this). So after cutting it in half, I put it in the microwave for 15 minutes. In the meantime, I grabbed a mixing bowl and put in tab of butter, 2 cloves of fresh minced garlic, oregano, a dash of salt and pepper, and some extra feta cheese I had leftover from my pita sandwiches. I mixed it all together and once the squash was done cooking, I grabbed a fork and scrapped out the inside into the bowl. I mixed all the ingredients together and promptly served it.
It was soo good!! Even my husband said it was ‘Delicious’. My son ate it too! Next time, I think I’ll leave out the butter. The spaghetti squash has such buttery consistency that you really don’t need it. So congratulations, Spaghetti Squash, you have now made it on to the list of Faulkner Foods. I’ll be switching out regular spaghetti noodles with this from now on.
Side note: I’m only doing this with spaghetti. I’m still going to buy whole wheat ziti/rigatoni when making baked ziti or any other dish that calls for a heartier noodle.
O 8-) Angel