It’s squash season! Though I’ve been having a ball with butternut squash along with everyone else (the proof is in this soup), I’ve also been enjoying some quality time with our beloved spaghetti squash.
I truly admire people who can successfully do that whole low-carb diet thing. Any carb-less day in my world ends with me squatting into a dark corner in my kitchen and bingeing on buttered toast. I just can’t. My husband is the same; there is actually a photo of him somewhere as a small child gnawing on a baguette in his underpants.
If you snuck into my kitchen on a lazy Sunday afternoon, you’d see that nothing has changed.
Despite my love for carbs, I’m great with that whole moderation thing and I keep’em to a healthy limit. I’m lucky enough to *lovelovelove* vegetables and the fact that there are so many ways to get creative with them is huge for me — because I get bored quickly.
The last time I played around with spaghetti squash, I ended up with this swoon-worthy Tex Mex Spaghetti Squash. Imagine eating nacho toppings out of a bowl… minus the self-loathing.
This time around, I changed things up and brought some Italian flare to the squash by stirring in some pesto + tomato sauce. The addition of baby bella mushrooms brings a heartiness that makes half of the spaghetti squash to be a full meal itself. Feel free to add in some roasted red peppers or eggplant — do your thing.
Oh yeah, and sprinkle some mozzarella on there, will ya? Everyone deserves some melty goodness in their lives.