If you’re anything like me the pasta withdrawl when you’re detoxing is a whole withdrawl within a withdrawl because it’s the hardest thing to live without.  The good news is you can fake it.  The weird news is that it means eating squash, but really, it’s a decent fake.  Anything that’s the right shape and color and covered in butter and garlic and has gotta be close enough, right?  I know, the glass of wine and garlic bread would really complete the picture.  Oh well, instead you’re healthy and beautiful.

Here’s how to do it:

If you’re a squash newbie – go to the produce section where they hang out (usually with the potatoes and onions and stuff).  Spaghetti squashes are not the squat warty green ones, or the light brown pear-shaped ones (those are butternut, my fave).  They’re the big oval yellow ones.  Adopt it and bring it home.

With a big chef’s knife hack your squash lengthwise in two and scoop out the guts and seeds with a spoon.  Find a flat-bottomed microwave-friendly dish it will fit cut-side down in.  Add an inch of water.  As the wise popcorn bags tell you, all microwaves’ wattage vary  so I usually start with 10 minutes.  You want the inside of the oven to be steamy when it’s done, so add more time if needed.  Let your squash sit in the microwave for another 10 minutes to thoroughly steam.

If you don’t use a microwave oven, set your oven-oven to 350 degrees and put the squash in for a 30-45 minutes to get it going.

Take your squash out of the pan with an oven mitt.  It will be hot and wet and steamy so be careful.  I’ve used a tea towel and advise it.  Silicon mitts and potholders are great for this part.  Put your squash bottom-down on a plate and with a fork, run the tines lengthwise down the inside of the squash and your spaghetti will be freed from it’s squash prison.

If your squash was big you might still have some uncooked spaghettis inside.  Just add more water if needed and put it back in the microwave for another 5-8 to cook the rest.

Toss your spaghetti with butter, squished garlic, lots of salt and pepper and your favourite herbs like oregano, basil and thyme. 

Alternatively chop up some fresh ripe tomatoes and throw them in a bowl minus the seeds with a slosh of olive oil, salt and pepper, herbs, and garlic.  Let it sit and mingle while you steam your squash.  Toss it with your spaghetti when it’s done.