It is good to try new things. That is why I finally tried to make spaghetti squash. I have been challenging myself to try new foods in 2013–foods that are healthy and fresh–foods from nature. So far I have enjoyed ginger, kale, parsnips, tahini, and since I have heard so much about spaghetti squash, I decided it was time. Here’s the thing: even though some will try to lie to you about it, it is NOT the same as actual spaghetti. Knowing this would be the case (and that my husband wouldn’t be fooled), I decided to sell it as a side dish. I did something risky and made it for some out of town guests as well…I knew they would be forgiving if it didn’t turn out 🙂 The verdict was pretty positive, even if they were just trying to be nice about it.
Let me say it again, it is not the same as spaghetti. However, if you are trying to cut down on your carbs I suppose you could use it at a substitute, but don’t be surprised if the rest of the family still wants the real stuff next time. My suggestion would be to just say what it is and have some protein with it. Our meal included grilled chicken on a skewer (served with kale pesto from February’s new food challenge), spaghetti squash and peas, corn on the cob, and salad. I was very happy with the recipe I used from Clean and Delicious with Dani Spies, and will be doing it again soon!
I hope you have been trying new things too!