Monday, January 17, 2011

Enjoying Food and Spaghetti Squash recipe

Today I realized that I enjoy food so much more now than when I weighed 300 lbs and ate a ton more of it. It is very counterintuitive.

I now enjoy cooking and trying new things. I did not do this as often when I was bigger -- I had the old standbys, and I valued quantity and the escapist value of food far more than savoring the food I was eating and the creativity and health benefits of enjoying the food I was eating.

Today I made a new dish and got to try spaghetti squash for the first time. It was amazing. I don't have photos and they wouldn't look that great even if I did -- but trust me, this recipe is really good.

Spaghetti squash
A couple cloves of garlic
Onion, tomato, red peppers -- whatever veggies you have on hand, really
Bit of olive oil to sauté veggies
1-2 oz fresh parmesan cheese
Handful of basil
2 T capers
2 lemons

Cut the spaghetti squash in half and clean out the seeds. Place the spaghetti squash rind side up on a greased cookie sheet and bake it at 375 F. You should cook it until a sharp knife can easily pierce the skin. The time will vary, but for me it took about 40-45 min. While the squash is baking, cut up the veggies and mince the garlic. Sauté the garlic and sauté-able veggies (onions, peppers, etc). If you use tomatoes, toss them in toward the end so they can just get warm and barely cooked and not turn saucy. Set the vegetables aside. In a separate bowl, combine the capers, finely chopped basil, and the two lemons you have juiced. You can also shred the parmesan into the mixture, but you may choose to wait on this.

Once the spaghetti squash is finished cooking, take it out of the oven and let it cool until you can easily pick it up. Once you can pick it up, scoop the "guts" out with a spoon. The meat of the squash is fine little cylinders like angel hair pasta (hence the name). Add the cooked veggies and lemon/caper/basil mixture and stir well. You can either scoop into a bowl and then grate the parmesan on top or mix the parmesan in (but it will blend in and kind of melt if all of the veggies and the squash is too hot, which you may want to avoid for aesthetic reasons). Then enjoy it!

It tastes so good, but is so low in calories that you will likely need a big serving to stay full. I ate about 1/3 of the recipe that I made with 2c milk, a grapefruit, and a banana and was starving by 2 PM. I had a string cheese but couldn't shake the hunger and had to finally eat dinner at 3:30. I enjoyed this lunch immensely but in the future will probably find a way to eat more protein to stay fuller so I am not famished so quickly after eating it.

1 comment:

  1. thanks for posting this! I've always wondered how and what to do with spaghetti squash. I'll have to try it soon.


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