When I went for groceries today I really wanted to buy some spaghetti squash, since I was craving pasta BAD. Being on a diet is no fun – even if there is one cheat day per week – and mine just happens to be tomorrow. But who is patient enough and waits for it to come? Obviously not me! So you can probably imagine my horror, when I noticed that there was no spaghetti squash in sight! Totally terrified I agonized over an replacement which would still satisfy my pasta craving and bought some butternut squash instead.
Next to various health benefits and being low in calories butternut squash has another advantage: it is firm enough not to fall apart easily when cooked, but not too firm to be julienned (imagine doing this with hokkaido… that would be fun… uhm not).
Butternut Squash Pasta
makes 2-3 portions
1 small butternut squash
pasta sauce of choice (vegan bolognese in my case)
First you should peel the butternut squash like always. But instead of putting your friendly kitchen helper aside, you just go on after the skin is gone and peel nice long slices (think about fettuccine) of squash in a bowl. When all the squash is julienned (or just enough for your tummy), place it in a strainer which you hang over a pot or simply in the strainer of your rice cooker – if you are as lucky as me to have one.
Let it steam for 3-4 minutes. You should check if you like the consistency, but be aware the longer you steam the mushier will be your result. Fill the butternut pasta in a bowl, top of with your sauce and garnish with nutritional yeast (or parmesan -sadly I did not have any at hand) and the token green leaf (get it? get it? never mind…). Enjoy while still warm.