healthy eating

"Spaghetti Squash Versus Pasta: Tested Seasonal Use Case"

This past fall, we found ourselves with an abundance of spaghetti squash and a growing craving for pasta. Initially skeptical, we halved one, toasted the strands, and tossed them with olive oil, garlic, and parmesan—mirroring our go-to pasta dish. The result was surprising: the texture mirrored spaghetti, while the flavor stood on its own, nutty and slightly sweet. It worked wonders for our carbonara imitation, satisfying both our taste buds and seasonal produce. We appreciated how easily it adapted to our meal, absorbing herbs and sauces like a sponge. Though it’s not a direct pasta substitute—especially lacking the chew of al dente noodles—we’re excited for its versatility. It’s a reminder that sometimes, nature provides a delightful, carb-rich alternative to what’s out of season. Definitely worth keeping on hand through winter.