The Brighter Writer





SATURDAY, JUNE 16, 2012

The Thing About Carbs...
(Spaghetti Squash Au Gratin)



So I'm a giant fan of spaghetti squash. It's one of those foods that is extremely filling and can be the replacement for things like pasta or potatoes. Anytime there is an option to cut your processed carbs, (unless you have the metabolism of a 12-year-old like some people I know) it's usually a good idea.

The thing about carbohydrates is that they produce serotonin, the feel good chemical in your brain. So sitting around eating donuts can actually cause a self-medicating feeling. But they're generally unhealthy. Not all of them of course, (always stick with whole grains and fruits and things with lots of fiber to keep your energy level up) but if you're in the mood for some Italian food for example, you can sometimes substitute. I tried substituting "low-carb" pastas for a while, but the majority of these chewy knock-offs are made from soy-flour which doesn't have the fiber you need and it tastes like cardboard.



Spaghetti squash is a tasty option to keep in mind. After it's steamed or baked or microwaved or however you cook it, it pulls apart in strings, much like spaghetti, and tastes delightful with alfredo or tomato sauce or what have you. Today I was in the mood for some potatoes au gratin with my eggs for breakfast. This basically tastes just the same but is much healthier and cuts my carb count.


Ingredients:
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion cut in half and very thinly sliced
1 teaspoon fresh thyme
1/2 cup sour cream
1 cup (or two if you like it really cheesy like me) shredded mild cheddar cheese



First, shank that guy right down the middle:



Gut it:



Steam it for half an hour:



Meanwhile, slice and saute your onion with the butter and fresh thyme:



It should be slightly brownish when you're finished:



When your squash is finished steaming, scrape with a fork and transfer these yummy strings into a large mixing bowl:





Combine squash, sour cream, onion and half the cheese together and mix it up. Transfer into a buttered pan or casserole dish, top with remaining cheese, and bake at 375 for 20-30 minutes until cheese is bubbling and lightly brown.



Voila! Low carb, delicious spaghetti squash au gratin:



Yes, I'm fully aware the fat content I add when throwing in a couple extra handfuls of cheese. I'm also fully aware of how much I don't care.