We’ve been trying to go low-carb around here for a while. It doesn’t always go as planned (I have a wonderful waffle post coming up soon!) but we’re trying. So in lieu of actual starches we’ve been having spaghetti squash. I’ll let you in on a little secret. Spaghetti squash is nothing like real spaghetti pasta. Not that there’s anything wrong with that. It’s just different, and since it’s different I don’t like to use it like spaghetti. It’s a great vegetable, but it’s not pasta.
Because I don’t use it like pasta, I needed a new and interesting way to serve it. I even considered trying to adapt the new and hot food item out of NYC, the ramen burger to make a spaghetti squash burger. But then, thankfully, I came to my senses.
Upon further research (staring blankly into my fridge), I found I had an extra bulb of fennel after I made this cauliflower-crust pizza. Then it dawned on me. Fennel + spaghetti squash + parmesan cheese = delicious. It turns out I was right. It was really good and creamy. I didn’t even miss the starch!
- If you don’t know how to prepare a spaghetti squash, start here.
- I served my gratin with a wonderful spicy honey chicken. I highly recommend it. Here’s the recipe.
- This is the one exception when it comes to my “spaghetti squash is not pasta” rule. It’s better with pasta, but spaghetti squash will do. Just substitute 2 medium sized spaghetti squashes for the pound of pasta.
- Bacon would take this dish from pretty good to great. Simply fry a 3 or 4 pieces of bacon in a skillet. Remove from skillet and transfer to a paper-towel lined plate to drain. Skip the butter and sauté fennel and garlic in 1 tablespoon bacon grease. Crumble bacon in with the other ingredients in the bowl. Proceed with recipe as usual.