Spaghetti squash

I had an unproductive weekend. I didn’t feel quite right, and stayed in my pjs for three days. Mostly sitting on the couch, sometimes reading, sometimes watching TV, sometimes crocheting, but I mostly noshed on things I shouldn’t have.

Monday was a new day. Still miserable weather outside, but I felt a little better. Showered, changed clothes, even made a decent lunch for myself – it was all about making better choices. (I had also scarfed down all my snacks and junk food, but I still didn’t feel like leaving the house to go grocery shopping.)

I had a spaghetti squash just waiting to be roasted, and some leftover, homemade marinara sauce.

A winter squash like an acorn or butternut squash, spaghetti squash has a unique characteristic other gourds don’t. The cooked pulp has the texture and shape of cooked angel hair pasta.

Slightly sweet with a mild, nut flavor, spaghetti squash can be substituted in just about any other recipe calling for long pasta. Sometimes I use a regular marinara, or plain tomato sauce, sometimes I sauté zucchini and tomatoes for a vegetarian meal.

However you decide to dress it, spaghetti squash is a fun way to include vegetables in a meal…. and it’s better for you than high carb pasta.