Tag Archives: brainfood

Savory Chocolate Brussels

I used to flip dairy fairy cartwheels out when my favorite food bloggers would go days without posting. I’d not know what to eat so I spurted milk from my body to live on. Some of it made it into a glass.

I would say you should just stop listening but this is typed so you’d just have to stop reading when I get awkward with words.

I wouldn’t understand where my food bloggers had gone. How could my food mothers and other goddesses just leave me? I’d feel completely lost and just simper over to the stove to make bacon and eggs.  Then I would feel happy because bacon and eggs is always delicious.

Without their recipes to guide me I had no idea how to cook and I was even scared to do so. There were too many spice combinations I didn’t understand. What if there were carbs hiding in the spinach? Little carbs may have jumped out of the oranges, turned micro, and restructured the leaves. I didn’t know.

That was at the point where I was counting carbs and looking at food as equations rather than simply as food.

At first the body does need to relearn its intuitive knowledge of how to take care of itself. When first starting on keto I was still a sugar ravishing human that weighted 110 pounds and thus thought I was healthy. I had to rewire my brain’s pathways to accept that sugar was a drug. It turns out that drug keeps your body from knowing when your body is full. Your body thinks of the most vivid resource when hungry and sugar is one of the most vivid of all. My mouth dripped for chocolate at every thought of it and I’d eat without a stop once it made its way in.

I’d adapted to the point I did have the full feeling, but I’d eat sugar without being able to stop. Keto cured me of that by detoxing out the sugar and returning my body to itself. In a few weeks I’d finally reached a point of true food gauging. My body spoke to me about everything it desired. There was no fear impulse to scarf down a Crunchwrap Supreme or an uncontrollable urge to drink down a tub of ice cream after I let it melt a few hours and then topped it with Butterfingers. After being off sugar for months candy actually started to look like toys that I couldn’t understand as food. Why were people eating the toys in their Happy Meals? I’d realize quick but it still felt odd to watch.

I’ve fallen in and out of keto a lot the last couple of months. I’ve been writing in Marfa and been in a film festival in Sedona, so food was given to me often and I was broke so I just let it slip. Sedona was incredible and they fed us everyday as part of the VIP experience. I was in a film that was submitted and got in. The nurturing and wisdom that came from the town even inspired me to write them a letter called To the Sedars, The Sedona Counsel of Elders. I still need to hand write it on a scroll for them.

It hasn’t been horrid. It felt like cheating but with a very sexy donut. I didn’t slip that far, but I did find the most succulent chocolate molded into soft lumps with sparkling cayenne gently fondling their flavor. Oh my god these truffles were so rich and creamy and mmm I’m lost in the memory every time I touch it.  The oddest mind moments occurred when I would have sugar and then want to eat everything in edible sight. The toys became food again. I still keep caving to chocolate, and yesterday I even went too far in chocolate and wound up eating lots of chips too. Sigh. I’d only had an avocado, cheese, bacon and cabbage up to that point and was in full control. Then one bite of chocolate and I actually watched as my eyes turned everything to food that minutes before I hadn’t craved at all.

Today I’ve only had water and I’ll kill the cravings with green tea throughout the day’s hours. I want keto back like a drug addict knowing their cure.

Beginnings.jpg

Since typing that I finally found coconut oil and cocoa. Before this moment I had been craving chocolate and thought it was just for the sugar, but then realized I haven’t had red meat in days so I could be feeling cravings for the magnesium and iron. After the pure combo of cocoa and coconut oil touched my mouth an hour ago, and I felt my mouth melt to the taste, I now that was it. That prefrontal cortex song of nutrients soared through my brain like that first bite of steak. It tasted even better than tiny chocolate bars. Ha. Puny cocoa moments. I thought of them after and my brain laughed. The cravings were gone.

Moving.jpg

While in Marfa I did create a dish I can have forever in life, regardless of any restrictions I dare place on my mouth. I got high one night and had this block of pure cocoa. I also had just taken a small scoop of coconut into my hands and rubbed it into my cast iron, fully pushing it into the iron and soaking myself in the moment of my hands and oil meeting my favored cooking tool.

I then saw the bar of pure brown and picked it up, tried to eat off a chunk and realized it was too hard. My eyes cast themselves about the room and saw my heated iron just begging to be used. I turned up the heat and pushed the cocoa bar into the oil until it met the iron. It slowly melted in. The brown seeped into the pan and coated the black with melted chocolate. I was lost in it and just let it melt as I rubbed the bar deeper and deeper in as the bar got smaller and smaller in my hands while the chocolate poured off.  I held the bar with my right hand and my left finger nuzzled itself into the pan and scooped the chocolate into my mouth. Oh my savory bliss of earthenly pleasure. My eyes would not stay open in order to fully absorb themselves into the taste with me.

 

At first my mind yelled that it would be hard to get out and said I shouldn’t use the whole thing! Thoughts melted away, unable to penetrate the flavor the oil and chocolate were making.

Butter Cocoa.jpg

Time lost itself as I let the bar melt all the way in and got a spoon. I dashed salt on top and just stood there, body leaned in with elbows on the counter as I spooned bite by bite into my mouth. I was still in full control as the pleasure melted into my senses and I got lost in pure chocolate. Then I paused and decided to get Brussels in on this. I opened the fridge and pulled out the tiny green leaves bunched into a shell, carved them open and then in fourths and placed them in the melted chocolate. I heated them over medium high and watched them turn crispy in the cocoa, pushing them about the pan as they told me what to do.

Push Me.jpg

Crispy Brussels leaves soaked in chocolate is such a delicious crunching seduction. Sprinkle salt on top and you have all your senses could want.

Oh and the cocoa comes right out. My cast iron was more clean after it than before. If any sticks just add more oil and fry things in it. I left some in the pan and fried an egg on top of it the next morning. It was so flipping eggwheels good.

Cocoa Egg

 

Cocoa Buttered Brussels

Final Chocolate Coated Brussels.jpg

Ingredients:

Brussels Sprouts

1/4 Bar of cocoa (or 2 T of cocoa powder)

About 2 Tablespoons Coconut oil (or butter)

Directions:

Melt chocolate into cast iron by either adding coconut oil to the pan and melting your cocoa paste into it, or adding butter to the pan with cocoa powder.

Chop the Brussels into quarters and fry them in the chocolate, pushing them around occasionally with hands or a spoon, for about six minutes. Try them randomly to see how cooked you like them, Brussels need to be crispy with a barely soft inside, but that’s just my preference.

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Brain Invigorating Aloe Smoothie

I know I know, your insides aren’t sunburned so why would you ever eat aloe? The green silky plant is traditionally used in a medical sense, but as it so happens you can also consume aloe. The benefits of this plant inside you are so far reaching that there has been an article published and dedicated to it in the Indian Journal of Dermatology :

 “The Aloe vera plant has been known and used for centuries for its health, beauty, medicinal and skin care properties. The name Aloe vera derives from the Arabic word “Alloeh” meaning “shining bitter substance,” while “vera” in Latin means “true.” 2000 years ago, the Greek scientists regarded Aloe vera as the universal panacea. The Egyptians called Aloe “the plant of immortality.”

Where I really start to mindlove this plant’s abilities is when it comes to amino acids. Amino acids neurotransmitters are vital to brain functioning. The most common amino acids are GABA, and are most commonly found in the proteins that we consume. These amino acids are required to create the four types of monamines: dopamine, epinephrine, norepinephrine and serotonin. These monoamine neurotransmitters are so beloved due to their ability to regulate our body and brain. Dopamine gives us that feeling of pleasure, and all of these monamines help us connect and regulate life. A lack of dopamine, or the inability to react to it, can cause mind and body scorginess. The most commonly known malfunction is Parkinson’s, and there is also a correlation with schizophrenia and ADHD when it comes to dopmaine or lack thereof. There is also an issue with the dopamine receptors when it comes to Parkinson’s, but if you want to know more you can click here.

To avoid such turmoil in our minds let’s unite with aloe which has 20 of the 22 human required amino acids and 7 of the 8 essential amino acids. Unfortunately aloe comes on strong and is hard to eat alone. I’ve been having it for about year in this electrolyte bliss drink and still can’t go it alone.

Recently I acquired an actual aloe plant and am getting the raw meat and juice from that. The taste became even stronger. You have to consume it within about a minute of exposing it so I had to think fast and came up with this smoothie do smooth the bitter.

smoothie Strip

The Taste

Invigoratingly fresh and incredibly refreshing, you can’t not have this inside you, (you actually can but life is better when you just give in). The berries sweeten and harmonize while squishing out that bitter taste and leaving you with a refreshing mouthgasm.

Aloe Smoothie Ingredients

2 TBS Fresh Aloe Vera or Aloe Vera Juice 

1 Cup Coconut or Almond Milk

Dash of Salt

1/4 Cup Frozen Berries (I went blackberry)

Aloe Smoothie Mind Lifting Mouthgasms

Oh and aloe is an amazing gel for the hair:

Aloe Hair

Macros with Blackberries:

Total Fat: 5.2g, Sodium: 34.8 mg, Potassium: 92.8 mg, Total Carb: 12.9g, Net CarbsL 11.9

Rich In: Vitamin A, Vitamin B-12, Amino Acids, Calcium Manganese, Magnesium, Iron and Folate

Amar S, Resham V, Saple DG. Aloe vera; a short review. Indian J Dermatol. 2008;53(4):163–166.[PMC free article] [PubMed]

Low Carb Slow Cooker Oxtail

Adventurous Ainsley decided to randomly buy oxtail when at the farmer’s market. At this point the Internet is able to tell us how to cook any spontaneous decisions. My grandmother passed and my mother doesn’t cook so the Internet is my food nonny/mother chef. Father cooks really well, but I’m six hours from him and his specialties involve potatoes and tortilla chips which are both off this mouth menu.

I mouth rave over the Internet’s value of having recipes for any diet.

We have cooking classes at our fingertips in both videos and extensively beautiful blog posts. So when searching for ox tail I found this amazing man’s YouTube video:

My recipe draws a lot from his. If it were a stick figure drawing he’d have drawn everything up to the circle head. The main difference is how we wind up cooking the oxtails and that mine is a single serve. If you want a full on family size go with his marinade and then come back to me for the slow cooking and broth making.

Oxtail is one of those mouth ripping flavors you will never forget and I recommend at least trying it twenty times in your life. The flavor is reminiscent of ribs but with a rougher texture. Since the meat really needs to be marinated and cooked slowly the flavor really seeps in to every delicious moment.

Oxtail is also loaded with delicious body and mind nutrients. It is rich in electrolytes like magnesium, sodium and potassium. Oxtail also reduces inflammation which is linked to depression and anxiety.

The best reason to nom this mouthful of earthenly soaked meat is because it is delicious and really fills you up. The nutrients in it are perfect for the human body and so you feel deeply satisfied in mouth, body, and mind.

Slow Cooker Ox Tail MLM

Single Serve Slow Cooker Oxtail

1 lb Oxtail (try the local butcher or farmer’s market)

1 Lemon (optional)

2 Sprigs Thyme

2 Sprigs Rosemary

1/2 Teaspoon Cloves

1/2 Teaspoon Allspice

1/2 Teaspoon Salt

1/4 Cup Avocado Oil (or safe olive oil)

1 Tbs Worcestershire Sauce or Coconut Aminos

1/4 Cup of Spring Onions, Chopped

1/2 of a Yellow Onion, Diced or Sliced

2 Garlic Cloves, Smashed

2 Sprigs of Thyme

Directions for Marinade:

  1. Place the oxtail in a large glass container or any container that can hold all of the ingredients (I’ve used a loaf pan before and covered it in foil).
  2. Squeeze lemon juice over the oxtail and discard or chop up the rind into some soda water with vodka.
  3. Add the spices to the meat and rub them in with your hands (fair warning: make sure there’s no soap left on your hands after washing or it will leave a soapy taste in your meat).
  4. Pour the oil over the oxtail and the the Worcestershire sauce or coconut aminos.
  5. Add the onions, garlic, and thyme.
  6. Let marinade in the fridge for about 24 hours or as long as you can.

Slow Cooking Ingredients

1 Tbs Oil

1/2 Cup Coffee or 1/4 cup Pure Cold Brew Coffee

(without any water added)

3/4 Cups Coconut Milk or Broth

Slow Cooking Directions

  1. Heat oil in a pan.
  2. Sear oxtail pieces on each side for two minutes.
  3. Put all of your marinade and the oxtail into a slow cooker.
  4. Pour in coffee or pure cold brew.
  5. Pour in coconut milk or broth.
  6. Cook on low for eight hours.

Slow Cooker Oxtail Mind Lifting Mouthgasms

Visual Tutorial:

Marinade the Oxtail for 24 Hours:

Marinade

Place in Slow Cooker:

First Slow Cooker

Pour in Coffee and Broth or Coconut Milk

Second Slow Cooker Ox Tail

Cook on Low for Eight Hours

To Make Broth:

Once you’ve ripped all the meat from the bones go ahead and put them back in your slow cooker.

Bones Back In

Add another sprig of thyme or two and cover with water until the bones are just covered.

Slow Cooker Two

Cook on low for 12 hours and then strain out the bones and freeze or store the broth.

Radish Chips (Low Carb and Paleo)

Raw Radish Leaves and Chips

*imagine healthy tip and witty personal story here*

If you do want epically indulgent ear stimulation though listen to this playlist. You’ll also be listening to the sounds I’m writing this to.

Health Tip: Do not resist dancing

Woot. Thought of a health tip. So now you’ll just have to imagine a personal story.

Radish and Leaves Chips Mind Lifting Mouthgasms

Radish Leaves and Chips Ingredients:

Optional Drizzle: 

2 Tablespoons of Coconut Butter

1 Tablespoon of Coconut Oil

Gently melt on low heat together for 15 seconds and drizzle over leaves and radishes.

Radish Leaves Chips Ingredients:

Leaves of a Radish Bunch

Small Drizzle of Avocado or Human Friendly Oil (not canola or fake EVOO)

1/2 Teaspoon Salt

1/2 Teaspoon Various Spices (optional)

Herby spices work best

Directions:

  1. Preheat the oven to 200 to maintain enyzmes/nutrients or 300 for a ten minute quickie.
  2. Cut the leaves away from the radishes.
  3. Thoroughly rinse out the leaves of dirt. The human body does not like the taste of dirt so be thorough
  4. Dry the leaves with either a salad spinner or by vigorous shaking over the sink. If too much water remains the leaves will not chip up with the other leaves, but can be baked longer into chips.
  5. Cut the leaves and stems multiple times.
  6. Toss the leaves and stems into a bowl.
  7. Toss the leaves in a small drizzle of oil and salt (too much oil will prevent chipping).
  8. Spread the leaves out thoroughly onto a silpat lined baking sheet or a parchment lined sheet.
  9. Bake at 200 for one hour (checking at 45 minutes and every three minutes after) or 300 for ten minutes. Turn the chips at the halfway point.
  10. Take the leaves out of the oven and set aside.

Baked Radish Chips Ingredients

Bunch of Radishes

1/2 Tablespoon Avocado or Human Friendly Oil

1/4 Tsp Salt

1/4 Tsp Various Spices

Directions:

  1. Preheat oven to 200 or 375 for a fifteen minute quickie.
  2. Peel/scrape off any strings.
  3. Cut the radishes into chips.
  4. Toss the chips in oil, salt, and spices or spray with coconut oil:
  5. Line the chips out on a baking sheet.
  6. Bake at 200 for an hour (check every five minutes afterwards) or 375 for ten minutes and then flip and bake for five

Visual Tutorial for Leaves:

   Preheat the oven to 200 to maintain enyzmes/nutrients or 300 for a ten minute quickie.

   Cut the leaves from the radishes:

Removing the leaves

   Rinse the leaves and toss off the water:

Shaking in my Leaves

   Cut the leaf bunch a few times:

Cut Again

   Put the cut remains into a bowl:

Into the Bowl

   Toss the leaves and stems in oil, salt, and spices:

Toss

   Lay the leaves out on the pan. Really spread them out as the bunched ones won’t crisp up:

Spread Out

   Bake at 200 for about an hour or 300 for ten minutes.

Visual Tutorial for Radish Chips

   Preheat oven to 200 or 375 for a fifteen minute quickie.

   Shave off any hairs:

I need shaved

   Cut the radishes into chips:

Chip Me

   Toss the chips in oil, salt, and spices or spray with coconut oil:

   Line the chips out on a baking sheet:

Lay On Pan

   Bake at 200 for an hour (check every five minutes afterwards) or 375 for ten minutes and then flip and bake for five

Radish Leaves and Chips Mind Lifting Mouthgasms

Pumpkin Innards Smoothie

Oh my bliisgore it is October! The people are allowed to be monsters and the monsters are allowed to be people. Halloween has been a favorite holiday inside me since I stopped crying from Hocus Pocus and the Boogyman in Nightmare Before Christmas. Those genuinely feared up my dreams for years with Jaws receiving random invites. The rebounding badassery of not crying apparently led to love.

Pumpkin pie is a top mouth love and will have to be recreated in keto/paleo form soon, but for now I’ve only had two pumpkins and the puree is awaiting potential pieing in the fridge. Avoid cans for now since the fresh stuff is piling out of the ground. It is time to embrace the pumpkins, even their insides, and even if you’re not a lady.

Oh and right now is the time to get your super nutrients all over your insides with the flu rattling around. I swear it’s nature’s form of turning us into zombies. The highest antioxidants are actually found in certain spices. Just you know, clove, allspice and the other common pumpkin spice ingredients. 😉

Pumpkin Innards Smoothie

Pumpkin Innards Smoothie Inner Ingredients:

Inner Strings of Pumpkin

1 Cup Almond or Coconut Milk

1 Avocado

1 Teaspoon Coconut Sugar or Erythitrol

1/2 Teaspoon Pumpkin Spice

2 Cold Brew Coffee Cubes

Directions:

  1.  Scrape out the pumpkin innards with your hands and set the seeds aside.
  2.   Put the innards into your blender along with the other smoothie ingredients.
  3.   Blade swirl all of the inner moments and pour them into a glass.
  4. Roast the pumpkin and seeds for the future.

Besides, you don’t want those unloved innards to come and haunt you 😉

Haunted Pumpkin

3 Way Cold Brew Coffee Tutorial

Coldly Brewed

Coldbrew is one of those things that sounds fancy and complicated and as though it will cost a fancy penny and a complicated work day.

In cold brew reality you can make incredible coffee flavors your mouth has never known with any container and something that can hold tiny coffee granules (cheesecloth, coffee filter, really fine laced leggings).

Why is Cold Brew so Superior?

  1. More Caffeine: Cold Brew has more caffeine inside it since you don’t burn out any of that delicious energy as you aren’t using hot water.
  2. Caffeine/Flavor Regulation: If you’re looking to detox on caffeine or even just regulate the amount this is the way to go. On days you need less coffee you just pour less into your bottle/liquid container. The amount is easily increased or decreased based on your mouth/body desires.
  3. The Flavor: Since you don’t burn out any of the flavor you get the depth and brightness that lies in your coffee beans. I’m tasting a beginning, middle and end of coffee notes with each moment of liquid that comes inside you.
  4. Cold Undiluted Coffee: At wretched coffee shops that need to be cast into the fires of Mount Doom they just add ice to regular brewed coffee. That is just flavored water…okay all liquid is but they do it wrong.

Raw

Ingredients for Single Life Cold Brew Coffee: (Makes Two Cups)

1 and 3/4 Cup of Finely Ground Coffee (or the size of breadcrumbs, but there’s a debate going for which grindis best)

Quality of coffee matters since you can really taste it. What you smell you’ll taste.

3 and 1/2 Cups of Filtered Cold Water (quality matters)

A French press or Liquid Container

Family Size Cold Brew

Galon Sized Jar or Liquid Holder

3 Cups Finely Ground Coffee 

A Gallon of Water Minus 3 Cups of Coffee Grounds

Method One: The French Press

This will be the easiest method since you simply grind, add water, let it sit and then press.

  1. Put about a cup of coffee into a grinder (spice grinder or coffee grinder works) and work in two to three batches.
  2. Grind up 1.75 cups of coffee on a very fine ground (for the fullest extraction of flavor).
  3. Put the grinds at the bottom of your French press.
  4. Pour 3.5 cups cold water (or room temp) into your French Press/ fill to the brim.
  5. Stir the water and grinds then cover the press with the handle fully up.
  6. Let sit erect for 12 hours and up to 24 hours.
  7. After 12 hours press all the way down and pour the coffee into a container then store in the fridge and make a few coffee ice cubes for hangover smoothies/for future use.

Method Two: Random Container and Cheesecloth/Coffee Filter

  1. Follow the first two steps from above.
  2. Put the grinds into a container, preferably with a pour spout.
  3. Pour 3.5 cups of cold or room temperature water into container.
  4. Stir the water and the grinds together or put the lid on and shake.
  5. Let sit for 12 to 24 hours and go do life things.
  6. After 12 hours have passed strain through a cheesecloth or coffee filter and store.

Method Three: Family Sized

  1. Take 3 cups of finely ground coffee and put into the bottom of a gallon sized vessel (preferably with a spigot).
  2. Pour cold or room temperature water into the grounds.
  3. Swirl the coffee and water together.
  4. Let sit for 12-24 hours and filter out  in batches.

Photo Tutorial

  1. Show off Sir Thor

Thor and Coffee

2. Grind up 1.75 cups of coffee then bring it outside for the sake of lighting

Grinded

3.  Pour water into grinds. Don’t bother going outside and just take a phone picture. Make it look artsy to distract people.

Water Pour

4.   Stir the grinds and water into each other.

Stir

4.   Put the French cover on top but leave it fully up for 12-24 hours.

Up and Wanting

5.  After 12 hours have passed press the handle all the way down.Press

6.  Store in saved up glass bottles. Try to not spill

Filter

7.   Or store into ice cube tray.

Ice Cube Storage

Method Two

   1.   Follow the steps from above but use a plastic container and filter through a coffee filter or cheesecloth.

Coffee FIlter

Method Three

Imagine Pictures Here

3 Way Cold Brew

How to: Make Spaghetti Squash

30 Minutes Spagetti Squash

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.

 Spaghetti Parts

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

Oven

To Create Spaghetti

  1. Preheat the oven to 375 Degrees.
  2. 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.
  3. StabScoop 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
  4. Remove the InnardsDrizzle the squash in oil and then rub that wet goodness all over its insides.
  5. Dripping OilPut the squash face side down in a baking dish (or on top of a baking pan) and put the whole thing in the oven.
  6. Glass TimeLet 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).
  7. Fork it/scrape prongs across the insides until they turn to spaghetti.
  8. ForkingLeave the spaghetti in and use the shell as a bowl or store for up to a week in the fridge.

Spaghetti Squash Tutorial

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

Spaghetti Squash:

Total Fat: 0g, Total Carb: 10g, Net Carbs: 8g, Sugars: 4g, Vitamin A, Iron and Calcium: 3%, Vitamin c 9%DV