I will start this post with an example of what one SHOULD eat for dinner.
Scrambled eggs with onion and mushrooms, olives on the side and a salad of fresh baby greens, grape tomatoes and a dressing of premium olive oil and balsamic vinegar. Great, right? I should feel proud of myself for at least the next 24 hours. But I don't; want to know why?
I think I may have found the most crazy yummy recipe for spaghetti squash ever. But it's actually 27 Weight Watcher points. And that is why it is the most yummy ever. It didn't make me feel sick or bad, either. Just contented. Also, if you have lactose intolerance, please remember to take a lactaid pill or you'll suffer later. Again TWENTY SEVEN POINTS.
Oh, and Justin took one bite, and answered the neighbor's question "what's for dinner?" with a "I don't know, but it doesn't taste like squash or healthy at all".
"Mock" Fettuccini Primavera
1/2 medium spaghetti squash
Primavera Sauce, recipe follows
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Save the second half to heat later for a side dish another night.
Reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Primavera Sauce.
4 Tablespoons unsalted butter (1/2 stick)
1/2 cup small broccoli florets, lightly blanched
1 cup heavy cream
1 egg yolk
1 clove garlic, crushed
1 1/2 cups freshly grated parmesan
1/4 cup chopped fresh parsley leaves
salt and pepper
fresh basil leaves, for garnish
grape tomatoes, slice in half, for garnish
Melt 2 tablespoons butter in a medium saucepan over medium high heat. Add broccoli and saute for about 1 minute. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and stir in the rest of the butter and the parsley. Pour over or toss with the hot spaghetti squash. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes.