Fellow WW-ers, you know we ain’t ’bout that high-carb life.
At first, that was tough for me. I love bread. I could care less about rice or pasta, but I do love bread. These days, I eat NO rice, NO pasta and my bread is very limited. And, really, it doesn’t bother me. I’m strong; I’m healthy; the food pyramid that says you should eat a ton of grains is full of crap. Plenty of people eat no grains and get their protein elsewhere and are healthy, happy people. So, haters, take note. You don’t need to patronize me with tales of how I MUST eat rice, etc.
I’ve noticed that most WW-folks who still want rice and grains used in their diets multiple times a week aren’t including those things for nutrition’s sake anyway — but rather because they don’t want to give them up. Makes sense. But I had a realization and the realization led to a firm stance:
If what I’m putting into my mouth isn’t 0PP, it has to “do” something for me. It has to have some nutrients or antioxidants or fiber or protein. It can’t just be useless.
As far as I’m concerned, most processed carbs are useless. I like quinoa and bulgur, but am pretty much phased out of everything else. And everything else, friends, includes spaghetti.
My sister-in-law, Jill, mentioned to me that we should explore spaghetti squash. Recently, we decided to try. And boy, were the results delicious!
I can’t really post the recipe, since Chelsea made it — not me — and so she’ll need to guest-post to tell you her process. I know it contains tomatoes, spaghetti squash, mushrooms, spinach, vegetarian “chicken” strips, and seasonings. I know a whole massive bowl makes me so full I could die, and is only 5PP. I know I have had it for dinner twice this week and loved it.
If you’re unfamiliar with spaghetti squash, here’s a brief description: It’s a squash that you cut in half, scoop out the guts, bake, and then peel out the flesh. It comes out looking like little spaghetti noodles. It’s as simple as that.
The texture, of course, is only sort of similar to spaghetti. It doesn’t taste like a bowl of carbs. But if you’re already not eating much by way of noodles, it doesn’t really matter — gave the same effect to me, for example. And because it can be served heated, you can make any pasta-esque dishes using it and not have to sacrifice flavors or heat. Not everything can be served over a bed of greens, ya heard? As much as we love salads at my house these days, we were interested in finding a low/zero PP way to make hot mixed dishes like the one Chelsea’s been making this week. Now, we have a way!
The squash are deceptively filling and go a long way, portion size. We initially bought two small squash. That ended up being enough for FOUR dinners. So, word to the wise: Don’t over-buy. The squash is a totally reasonable price though and keeps fine in a fridge one prepped. What’s not to love?
Mostly, I’m excited because I’m a gal who loves a hot dish. I’ve learned to like salads, etc. as meals, but my favorite thing to dive into after a long day is a steamy bowl of, well, anything.
The texture and flavor of spaghetti squash means I can make warm meals with savory elements that are low or zero PP – healthy comfort food ahoy!
All in all, finding new ways to enjoy foods that grow right from the earth is always exciting to me, especially when they open doors to new aspects of cooking (or, should I say, offer a return to the preparation of certain types of dishes). Eating “clean” is a great way to make sure that you get nutrients and all that good stuff from the earth instead of a factory — I truly feel better since I cut out processed stuff and looked for more earth-based foods.
If you’ve not yet tried spaghetti squash, I totally recommend. It seemed intimidating at first to bake and prep the squash, but Chelsea swears it was a breeze. SO THERE ARE NO EXCUSES.
I command you, dearest readers, to go find spaghetti squash at your local grocer RIGHT NOW, so that you too can experience its glory.
You won’t regret it!