Do you spaghetti squash? I do, sometimes. It's not quite a full replacement for pasta, but it does the job for me, a non-pasta master.
My method is to bake the whole thing in the oven until it's possible to stick a finger nail easily through the skin (patented Sara method).
Then I scoop out the seeds and score the flesh with a fork. It's quite fascinating the way it turns into threads.
There is usually too much, so I pack it to add to lunches.
I served this one under a bean chilli with heaps of avocado on top. It was so delicious that I didn't even pause to take a pic. Sorry.
In a few weeks I'll be finished the first year of my Masters, and am thinking that for the blog, I will take time to address some topical issues in nutrition. Like: cholesterol, is it ok now? are vegan diets healthy? are low-carb diets healthy? anti-inflammatory diets, leaky gut, APOE, food cravings, chrononutrition, IBS, iron, probiotics and so on.
Do you have any particular topics that you'd like me to address? I can actually write a good science piece when I put myself to it, rather than letting the laziness take over.