Here’s a close-up of my most recent version of “alternative spaghetti." It lacks most of the
traditional ingredients for “normal spaghetti,” which means no pasta, no pork, and no parmesan
cheese.
“Nice,” you say, rolling your eyes ever-so-slightly.
“Well sure, it is nice for those of us trying to avoid
gluten, red meat, and dairy,” I reply, raising one eyebrow just a tad in
response. “Because those foods can create systemic inflammation
that underlies most degenerative and chronic disease.”
You smile feebly. I recognize the wary look: too much information, but thanks.
It’s okay - I’ve come to expect suspicion, which is just normal, right? Serious doubters are
known to squint their noses big time, bulldog-like. They know it’s not spaghetti and so can’t taste
like spaghetti. But sometimes they're willing to boldly venture into the conversation anyway: “Just exactly what IS it, then?”
“Well,” I say to those skeptics, “Scoot yourselves right up
to the table and find out for yourselves.
Because this stuff is delicious.”
If you’re one of those,
you’re probably also miles from my table and can’t pull up a chair, so I’ll just tell you what it is. Strings of baked
spaghetti squash are topped with thick, seasoned sauce – tomatoes cooked down and studded with sautéed
onions, lots of mushrooms, and organic ground turkey. A vegan “cheese” made
with nutritional yeast, ground cashews, and garlic powder is sprinkled
liberally on top: the crowning glory.
Atypical? Yes, but
also extraordinary in its own right - a delectable way to take one more baby step
toward sustenance that counts, way down at the most basic, cellular level of the human body.
By the way, it goes really well with a glass of Pinot Noir.
By the way, it goes really well with a glass of Pinot Noir.




