Monday, October 8, 2012

Diabetic Cooking -- Spaghetti Squash Primavera (Sort of)

I'm sorry.  I'm sorry I'm a lying liar who lies and I ignored everyone last week and said I was going to post, and then I didn't.  But I'm back now, with a minor success.


My mother-in-law gave me this book a couple of years ago.  It seems it's a 3-in-1 cookbook, but I'm going to treat it as one just for time's sake.  As you can see from the picture, it combines the books "Diabetic Recipes," "Diabetic Cooking for 1 or 2" and "Diabetic Desserts."

I reached my 24-year anniversary with Type 1 diabetes this past Saturday, and with that wealth of knowledge, I can tell you that a lot of times, diabetic desserts just aren't that good.  That doesn't mean I won't try one, but I've not had much luck with them through the years.

This recipe also. . .didn't necessarily go according to plan.  I was all excited, getting spaghetti squash in my CSA box, remembering the time when I was much younger that one of my parents made spaghetti squash for dinner, and how cool it was.  The recipe in the book gives you instructions on how to cook the squash, so I did it that was, and this is what happened:


Yikes.

There is nothing even vaguely spaghetti-like about that right there.  I'm not entirely sure what happened, but luckily, we had some angel hair pasta in the cabinet, and I used that instead.  It was awesome.  I also made my Caesar salad and that went really well with it.

Spaghetti Squash Primavera (or not)

Adapted from Diabetic Cooking
serves: 2

Ingredients:

2 tbl. olive oil, plus more for pasta drizzling (if you don't use squash)
1 large diced zucchini
2 diced carrots, or 12 diced baby carrots
2 cloves garlic, minced
1 tomato, diced
Salt and pepper
Onion powder or 1/4 cup sliced green onions (I used powder.)
2 cups cooked spaghetti squash OR 2 servings angel hair pasta
Parmesan cheese


According to the cookbook, which lies, to cook the spaghetti squash, cut the squash in half lengthwise and remove and discard seeds.  Then place the squash, cut side down, in a baking dish sprayed with nonstick cooking spray.  Bake at 350°F for 45 minutes to 1 hour until tender, then remove the spaghetti-like strands using a fork.

If that fails, prepare pasta according to directions on package.


Heat 2 tbl. oil in medium skillet over medium heat.  Add the zucchini, carrot, garlic, and sprinkle with desired amount of onion powder.  Sauteé for 6 to 7 minutes.  Add tomato and salt and pepper to taste.  Sauteé another 3 minutes.

If using pasta, drizzle desired amount of olive oil over servings.  If not using pasta, you're a better spaghetti squash cooker than I am, and kudos.  Tell me your method.

Serve vegetables over pasta or squash and top with cheese.

Obviously, the pasta version isn't as low-carb friendly as the squash version, but it was delicious.  Even better with the salad.