Of course, today’s motivational email discusses how you should continue with the diet beyond the 30 days if you’re still experiencing cravings/haven’t seen the results you want, but I’ll address that later – perhaps tomorrow, but more likely next week. Let’s just suffice to say that I am very proud of myself for making it the entire 30 days.
As a final meal tonight, we’re having TC, my Young Diabetic Friend, over for dinner. He and Beloved have been hoarding a couple of 6-week dry-aged grass-fed ribeye steaks – I have a beautiful bison filet with my name on it – and we’re grilling them up tonight. I’ll make us a nice green salad and perhaps roast some okra, since it’s one of TC’s all-time favorite dishes. We’ll have a good time, and they can help me do something with this quart of blackberries in the fridge and the rest of the half-peck of peaches that really must be used now. I also have to bake a cake and make some gum-paste flowers for a cake I’m decorating for a little girl’s birthday, so it’s going to be a busy – but pleasant – evening.
For my last recipe of the Whole30, I’ve got something pretty darn simple. I haven’t had pasta in over two years, but I’ve never been much of a pasta eater (I do like rice noodles in Asian dishes). Sometimes, though, nothing beats a plate of warm, comforting spaghetti…which, when you think about it, is really more about the sauce than the noodles, anyway.
Spaghetti squash is a great substitute for pasta, but it has its drawbacks: it can be a little on the sweet side (which I don’t really care for when it comes to a pasta dish), and when it’s out of season, it can be pretty darn expensive – in our local grocery store, winter squashes can run upwards of $2.99/lb., and most of them don’t weigh less than 3 pounds. That’s a lot of money for a simple spaghetti dinner.
Summer squash is a great alternative, especially in the summer months when it’s so abundant and just dirt cheap. It is also every bit as simple to prepare as a pasta substitute as spaghetti squash. All you need is this:
Photo courtesy of Oh, She Glows
Yes, that would be a julienne peeler, and it works on just about any vegetable, not just squash (just use caution when peeling particularly hard vegetables like sweet potatoes, or the peeler may slip and you’ll end up peeling more than the food…ouch). You can pick them up just about anywhere that sells kitchen supplies; we got ours at Bed, Bath and Beyond, and you can also purchase them from Amazon. They’re not at all expensive, and they’re dead simple to use – it’s just a vegetable peeler with teeth.
This isn’t so much a recipe as it is a technique or method – when I made this, I topped it with some of Alex’s excellent Sausage and Red Pepper Tomato Sauce that I had stashed away in the freezer, but I imagine it would be good with just about any kind of pasta sauce.
Note: Yes, the recipe calls for an entire tablespoon of salt, then more salt at the end. Not to worry; the salt used at the beginning of the recipe helps draw the moisture out of the squash (zucchini, in particular, holds a lot of water), and will be rinsed away.
- 3 large summer squashes, yellow or green
- 1 tablespoon salt
- 2 teaspoons ghee or clarified butter
- 1 clove garlic
- Salt and freshly ground black pepper, to taste
- Using a julienne peeler, peel the squashes, including the skins, all the way down to the seeds. Discard the core.
- Place the strings of squash in a large bowl and toss with the tablespoon of salt; set aside for 30 minutes.
- Using a fine-mesh sieve, drain the liquid from the squash and rinse to remove the salt. Turn the squash noodles onto paper towels and lightly squeeze dry.
- Melt the ghee in a skillet or sauté pan large enough to hold the squash noodles over medium heat; lightly cook the garlic for about a minute. Add the noodles and sauté, tossing and turning constantly, until the squash is heated through, about 2 or 3 minutes. Season as needed with salt and pepper.
- Divide between two plates and top with your favorite pasta sauce.
- Nutrition (per serving): 88 calories, 4.4g total fat, 10.2mg cholesterol, 879.3mg sodium, 853.6mg potassium, 11.3g carbohydrates, 3.6g fiber, 7.1g sugar, 4g protein.