And it tasted fantastic-- a hell of a lot better than the previous Alfredo did.
I'm becoming more curious about spaghetti squash as a side dish. How might it taste simply stir-fried with butter and a bit of salt...?
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Tuesday, February 12, 2013
spaghetti squash pasta redux
Today's lunch (I ate only half of what's pictured below) consisted of spaghetti squash mixed with ground beef, mixed mushrooms fried in olive oil, garlic, and butter, and a cream sauce made from butter, heavy cream, and bleu cheese. I sprinkled crumbled bleu cheese and cut green onions over the whole. Voilà:
And it tasted fantastic-- a hell of a lot better than the previous Alfredo did.
I'm becoming more curious about spaghetti squash as a side dish. How might it taste simply stir-fried with butter and a bit of salt...?
_
And it tasted fantastic-- a hell of a lot better than the previous Alfredo did.
I'm becoming more curious about spaghetti squash as a side dish. How might it taste simply stir-fried with butter and a bit of salt...?
_
2 comments:
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How would it taste? A bit bland, but pleasant enough if you're using real butter. But why stop there? Why not add it to a frittata? Eggs and cheese are high in protein.
ReplyDeleteAlso worth mentioning... what about an au gratin?
Also: Have you checked out Dreamfields Pasta? I use that exclusively for my pasta needs, and sometimes if I have spag squash on hand, I'll do a 50/50 squash and angelhair pasta thing.
Are you just doing this to dump off weight or are you considering a Paleo lifestyle?
I'm doing the Gary Taubes regime to try and lose as much weight as I can. This means under 30g of carbs per day. I might go the Paleo route with the Mark's Daily Apple site (I now get Mark's newsletter), but for now, I'm mostly Taubesian, which is to say I'm mostly Atkins.
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