I have some memories of pasta on cold nights of childhood.
Meatballs and sauce soaking long noodles that I struggled to look proper with. My pinkie did not stay up (did you know that originated as a level of drunkenness test?). I remember loving the meatballs the most and being sure to beg father for extras. Otherwise, in pasta food memories, I would order at an Italian restaurant, and that meant pasta. I bet they’d have a pasta dessert if they could.
Angel hair baked in lemon surrounding a toffee chocolate ball anyone?
Chicken Alfredo was my favored pasta dish. Once I left the nest I only feasted on 30 second macaroni bowls, the Kraft ones. I loved those more than the grass water I used to boil. Yeah…I’m that much of a fairy and loved grass. One day I went outside and picked some, boiled it, and drank. I remember that so vividly. It was so liquidgasming.
Fresh, and like drinking the smell of mowed grass.
I found pasta annoying otherwise, except for Ramen. The weight and mental issues I gained in college make so much sense when I see them typed out on this screen. The Ramen was totally made healthier with chunks of celery and carrots though 😉 . Ever since going low carb high fat pasta and rice have been mouth banned, and never really missed. They’re just fillers and bacon and butter fill you more. Then one night, at some point in the past, I tried Spaghetti Squash. It was odd but I became ravenous for it and started eating it all the time. This was mostly because I was the only one eating keto and my lover didn’t want it so it entered me often. A full squash makes about four meals. I stored half in the fridge and it lasted for a week. The taste was changed everyday. One day it would have marinara on it one day, lemon pepper the next day, cheddar cheese with Italian spices, and finally a chocolate cinnamon with berries. That one is magical.
All vegetables are basically incredibly nutritious for us, especially those found above the ground. Embrace the caveside.
(The brologic being since our ancestors had access to it then it is most likely what we are meant to eat)
Foods naturally accessible to us just work because no matter how much we try to disconnect from this earth we still need it to survive. Just one night try spaghetti squash over your pasta and see if you can feel and taste the way your body takes it in. Feel the difference.
Away from bro logic it is way easier and more delicious to reheat than noodles. I’ve used both cast iron and flames as well as microwave and both reheat it to the same texture.
Buy or Grow a Spaghetti Squash (local farmer’s markets have these right now too, go interact with your food maker)
Locate 2 T of Oil (Look for dark bottled EVOO that has been cold pressed)
Large Glass Baking Dish
To Create Spaghetti
- Preheat the oven to 375 Degrees.
- Cut the Spaghetti Squash in Half (Spaghetti squash are very hard and need extra muscle power. Activate beast mode for this part). I leave the stem on to use as a grip.
- Scoop out the innards with your hands and put them aside. Take a low quality picture and turn the picture into a painting and hope no one notices. You can roast the seeds or just eat them raw. You can also eat the innards
- Drizzle the squash in oil and then rub that wet goodness all over its insides.
- Put the squash face side down in a baking dish (or on top of a baking pan) and put the whole thing in the oven.
- Let it spaghetti up for 30-35 minutes. (If you forget about it, like me, put it in the fridge for about an hour otherwise it is too soft to perform).
- Fork it/scrape prongs across the insides until they turn to spaghetti.
- Leave the spaghetti in and use the shell as a bowl or store for up to a week in the fridge.
Nutritional Breakdown: Pasta vs Spaghetti Squash
Serving Size: 140g:
Whole Wheat Pasta:
Total Fat: 1g, Total Carb: 37g, Sugars: 1g Iron 8%DV
Servings Size: 155g
Total Fat: 0g, Total Carb: 10g, Net Carbs: 8g, Sugars: 4g, Vitamin A, Iron and Calcium: 3%, Vitamin c 9%DV