Skeptical of dried spaghetti squash? Hear us out.
Preparing spaghetti squash is for the birds. You’ve got to slice it, scoop out the seeds, roast it for a long time, and then scrape out its guts. We don’t mind cooking. We quite enjoy it. But we require reward for our culinary work that’s, at least, proportional to the effort expended.
Spaghetti squash does not taste like pasta; don’t ever let anyone try to fool you. It cannot be the star of the dish. But it can serve a respectable supporting role, like a utility infielder who can’t smash home runs but can lay down a flawless bunt. Embracing the limitations of spaghetti squash allows you to enjoy its qualities.
Spaghetti squash makes for a fine side dish and an even better “under” dish. For example, it works nicely as a bed on which your meatballs can sit. The richer the protein, the thicker the sauce, the brighter spaghetti squash shines. But it’s not worth an hour of cooking. We feel adamantly about that.
Eating keto, we often search for suitable accompaniments. We’re deprived of noodles, so any noodle-like option merits consideration. That’s why when we saw this SOLELY Organic Dried Spaghetti Squash which comes in a bag which comes in a box, we gave it a try.
It cooks in only five minutes. Quick. Convenient. Easy. But how does it taste? Very edible, even good. We’ve reordered it a couple times now. Our only complaint is the portion size: it could be more generous.
If you want more keto recipes, click here.
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