If anyone asks me what my favorite food is, the answer might as well be ‘carbs’. I love them all. Rice, noodles, bread, potatoes. The idea of spaghetti squash never appealed to me, mainly because if I had put in the effort to make a delicious sauce, might as well take the hit with the noodles. After watching Emily Mariko's video, I thought I’d give it a try. And I’m glad that I did! Out of all the low-carb substitutes that I’ve tried, this one is up there with konjac noodles. Spaghetti squash will definitely be a repeat at our dinner table.
I learned this from Alison Roman, when I’m working with any type of tomato sauce, I season it initially with fish sauce, my go-to substitute for anchovies. Anchovies never stay long enough in my pantry, the same way Cheetos never lasted long enough in my pantry(they’re eaten right away, and fast).
A lot of the times when I forget to add eggs to my meatball mix, I realize it every time when I’m pan-frying them. This time was also one of those times, and may next time not be one of them.
*How to cook Spaghetti Squash
Preheat your oven to 400 F/200C.
Cut in half length-wise, scoop out squash seeds (save them to roast them as snacks!)
Brush in side of the squash with olive oil, and season with salt and pepper.
Place cut-side down in a sheet pan, and roast in the oven for 35-45 minutes.
When taken out of the oven, fluff the 'spaghetti' using a fork.
(I've adapted the method from Downshiftology)
*Meatballs Recipe courtesy: Laura Vitale 'Meatballs Napoletane'
The next day, I made a meatball sandwich with leftovers and classic white bread.