I’m sorry. I’m sorry I’m a lying liar who lies and I ignored everyone last week and said I was going to post, and then I didn’t. But I’m back now, with a minor success.
My mother-in-law gave me this book a couple of years ago. It seems it’s a 3-in-1 cookbook, but I’m going to treat it as one just for time’s sake. As you can see from the picture, it combines the books “Diabetic Recipes,” “Diabetic Cooking for 1 or 2” and “Diabetic Desserts.”
I reached my 24-year anniversary with Type 1 diabetes this past Saturday, and with that wealth of knowledge, I can tell you that a lot of times, diabetic desserts just aren’t that good. That doesn’t mean I won’t try one, but I’ve not had much luck with them through the years.
This recipe also. . .didn’t necessarily go according to plan. I was all excited, getting spaghetti squash in my CSA box, remembering the time when I was much younger that one of my parents made spaghetti squash for dinner, and how cool it was. The recipe in the book gives you instructions on how to cook the squash, so I did it that was, and this is what happened:
Yikes.
There is nothing even vaguely spaghetti-like about that right there. I’m not entirely sure what happened, but luckily, we had some angel hair pasta in the cabinet, and I used that instead. It was awesome. I also made my Caesar salad and that went really well with it.
Adapted from Diabetic Cooking
serves: 2
Ingredients:
1 large diced zucchini
2 diced carrots, or 12 diced baby carrots
1 tomato, diced
Salt and pepper
2 cups cooked spaghetti squash OR 2 servings angel hair pasta
Parmesan cheese
