Since my mom’s family is Italian, pasta is all I knew growing up. In fact I think I was in high school before we added a turkey to the rigatoni at Thanksgiving dinner.
The thought of giving up pasta (at least temporarily until I lost the weight) was daunting. Especially since it’s so easy to make.
Luckily for me I discovered spaghetti squash which I think I may even prefer to pasta these days.
To make buy a spaghetti squash at Trader Joe’s or Whole Foods. (They’re HUGE so you can’t miss them!) This part of the recipe is courtesy of my friend Libby and is much easier than cooking in the oven: Poke holes in the squash with a sharp knife and toss in the microwave for 10 minutes, then let sit for 2-3 mins. Slice in half and remove seeds with a fork. Then, use the fork to peel the “meat” of the squash from the rind. It should look just like spaghetti.
You can prepare using marinara sauce or, my preference, olive oil with browned onions and garlic. Keep in mind that olive oil is “good” fat!*
*Other sources of good fat include fish & fish oil, flax-seed oil, coconut oil, peanut butter, walnuts, almonds, pecans and avocado.