Living without pasta seems to be the way modern women demonstrate their commitment to Happiness, Truth, and Wellness.
I do not want to participate in the hegemony of zucchini noodles, because zucchini are a useless vegetable unless you are frying them in croquettes. Buuuut, I would like to promote spaghetti squash as a vegetable worthy of pasta like treatment.
I struggled with spaghetti squash. It is not as flavorful as butternut squash, it is watery, the texture looks like angel hair pasta, but is really a bit crunchy. But, I have finally figured out the crucial step: sauteing the “spaghetti” in butter!
Recipe: Spaghetti Squash with Butter and Shrimp
Feeds two people, or one really gluttonous person.
Bake one spaghetti squash, cut in half, with seeds scooped out, and a thin layer of oil on its “meaty” side, at 425 for about 45 min.
With a fork, scrape the “noodles” out of the cooked squash and put them in a dishtowel lined with paper towels.
Squeeze the liquid out of the spaghetti squash.
Saute’ the spaghetti squash in a couple of tablespoons of butter, season with lots of salt and pepper.
Put in large pasta bowl, top with lots of Parmigiano-Reggiano and chopped parsley.
Saute’ a half pound of cleaned/deveined shrimp in a bit of oil and butter (in the same pan that yous used for the spaghetti squash). Cook until pink, squeeze half a lemon over the shrimp, season and pour on top of spaghetti squash in bowl.