During the fall and winter months, produce departments and farmer’s markets everywhere are featuring lopsided pumpkins and squash in search of homes. But what do you do with these unique seasonal veggies? Recently, I came home from my local market with a spaghetti squash. I was interested in it not only because it was in season, but because I knew it was rich in antioxidants, such as vitamins C and A, as well as fatty acids, which are all good things in the fight against my symptoms of rheumatoid arthritis (RA). I ended up making a comfort dish worth sharing.
I will admit, while the stringy quality of the spaghetti squash looks like pasta, it does not taste like it. However, it does a really nice job assuming the flavors of the ingredients with it, allowing them to interact and fuse nicely, much like the cauliflower does in my RA-friendly Sriracha Pineapple Cauliflower Fried Rice. The squash also has a pleasant crunch.
In the spirit of fall and winter, I recommend this dish for anyone looking to add RA-friendly ingredients, without sacrificying the taste of familiar comfort foods.