I’m probably the last person on the planet to spiralize a veggie. I’ve made cauli-rice and I’ve cooked spaghetti squash, but just spiralized my first yellow squash last night.
My sister-in-law, Mary Lou, told me that she had done it recently and she thought it was very good. Somehow, in my mind I was waiting to ‘process’ some and freeze it just to eat in place of spaghetti or noodles.
I used my spiralizer (above) for the very first time and it worked like a charm. I sauteed the squash in some olive oil, added some seasoned salt and pepper, and some garlic powder. It only took a few minutes to cook. My husband doesn’t like to ‘fight’ with spaghetti or anything like that, so I cut the ‘squash spaghetti’ into bite-sized pieces and served. I put some on my husband’s plate, along with nice roast beef slices, and asked him to try it.
To my surprise, he said, “This is okay. What is it?” Around our house, this amounts to a judgment of ‘we can eat this again.’ (Not ‘YUMMY!” but it’ll work.) I can now look forward to serving this under recipes that call for spaghetti, angel hair pasta, or even noodles.
As far as our new ‘son’ (we’re hosting a 16-year-old soccer-player from Italy for the next school year, starting in August), I’ll ask him to try it. If he likes it, we’ll all try it with spaghetti and meat balls or a stir-fry. If he doesn’t, it won’t be a big deal to make some actual spaghetti for him.
Tonight I’m trying zucchini!