This one goes out to all the sexy singles marching blindly to Atkins’ carb-free tune. Myself included. All this cooking and banging has put a hold on my underwear-modeling career. But only temporarily! I’m coming back hotter and more in your face awesome than ever. Healthy food is always the sexiest. We’ll skip the carbohydrated pasta in favor of nature’s non-processed solution. Spaghetti squash is an adventure of ingenuity and texture. It takes to a pasta sauce like a hooker to a free bag of crack. This simple sauté recipe should set you right. But pesto would convince just as many of your dates to drop trow. Now get roasting, my health-minded friends. I’m hitting the gym to work on my glutes.
Total time: approximately 55 minutes
Projected cost: $7
Drinking Buddy: White wine
1. 1 spaghetti squash
2. 3 dashes salt
3. 2 dashes pepper
4. 3 tbsp CALIVIRGIN olive oil
5. 1 tomato chopped coarsely
6. ¼ red cabbage chopped coarsely
7. Parmesan cheese to taste (skip to make vegan)
8. 2 garlic cloves chopped finely
9. 1 handful fresh BASIL leaves
Preheat the oven to 350°F/175°C. Split the squash in half. Scoop out the seeds and strands from the center and rub 2tbsp olive oil into the inside meat. Sprinkle with salt and pepper, cover in foil, and then roast in the oven (approx 45 min). While it cools, begin Step 2. Scrape the insides with a fork so strands break off like spaghetti.
Heat the remaining oil in a deep pan on medium heat. Sauté the garlic, red cabbage, remaining salt and tomatoes (approx 5 min). Mix in the spaghetti squash strands, throw in the basil leaves, and add Parmesan as you wish.
Serve up with some GARLIC (MY BALLS) BREAD if you’re still craving carbs.