It’s that time again: I, a hapless 17-year-old, must figure out how to feed both myself and my baby brother (a lowly 15-year-old) for the night. I won’t lie and pretend to be proficient in the culinary arts; I can scramble an egg and boil water like the best of them, but when it comes to julienning or straining, I find myself in hot water.
Thus, my choices comes down to making a Chipotle run for the fourth night this week, or making spaghetti. Again. Suddenly, genius strikes: Use the marvelous invention that is the Internet to find alternatives to spaghetti.
First, I stumbled upon a Pinterest board—oh, glorious Pinterest—filled with options that I dream of ingesting.
One of my finds was zucchini and tomato topped pasta, drizzled with lemon-yogurt sauce, a dish that either sounds intriguing or vaguely disgusting, depending on how you think about it. The picture, however, made it look delicious, and I was sold on the fact that your stove will be on for a maximum of 15 minutes.
Next, I fell down the rabbit hole into a world I didn’t know existed: the world of spaghetti squash. To enjoy, there is one prerequisite: You must like squash. I tell you this because you’re replacing pasta with the innards of the aptly named spaghetti squash. Here is a recipe accompanied by aesthetically pleasing photos to help win you over. It appears fairly simple to make, and according to the website, tastes (for the most part) like spaghetti.
However, that is only the most basic form of spaghetti squash. There are so many recipes that I couldn’t possibly share them all with you, but thankfully, Martha Stewart, ahead of the game per usual, has rounded up 13 of the best spaghetti squash recipes for your pleasure.
And there you have it—a multitude of replacements for your dreary, pedestrian spaghetti. No offense to spaghetti, of course—it still reigns supreme in my heart.