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| Squash spaghetti |
I have had "spaghetti" zucchini as meals before. I love zucchini, and you don't even have to cook to enjoy it. Just shred lengthwise and you're done in seconds.
The sauce I thought up on my own. It is a different kind of squash, a sweet squash. I think it was butternut squash. I can't remember because I had cooked it a few months ago and cut it up into individual serving pieces, bagged it, and froze it. I took out one of the larger pieces, thawed it in the microwave, and pureed it in my Ninja with a little water. I then dumped it into a small saucepan with a tiny bit of butter (for the flavor only), a little extra virgin olive oil (for the flavor), and some coconut oil. I then Ninja'd a leaf of savoy cabbage, a little bit of green onion, and a medium clove of garlic with some water and dumped that into the saucepan. I got that all simmering then added some dried basil and fresh oregano and some fresh onion. I simmered off some of the water to thicken it and blend the flavors. It didn't take long. The sauce was literally awesome-sauce in my opinion. I had enough for this serving with just enough extra for lunch tomorrow. The sauce would be good with other pairings too.
The white pat is goat cheese. I love goat cheese! A little with each bite added the perfect flavor. I debated just putting it into the sauce but didn't know how that would turn out, but on the side was perfect. Chevre makes a nice condiment or base in recipes, especially when you're trying to avoid certain dairy proteins.
I've had a little reaction but nothing major. It's not the squash or the ingredients (maybe the cabbage--goitrogens can cause problems for me), but it's not unusual for all food to cause a slight problem; it's more troublesome that even sipping water makes my neck hurt sometimes. I just live with the fact that my thyroid doesn't like anything I do anymore and eat as healthy as I can.
ps--this is quite filling!
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