The thought hadn’t come to me fully formed before I mentioned to Dana during an editorial call that I’ve been thinking about doing the slow carb thing again. Maybe I should write about that.
I immediately regretted it because I know myself, and I know that I don’t do well with restriction of any sort, including the carb-assaulting kind. I’m aware that limiting processed foods, sugar and carbs is key to feeling great, and for the most part (around 80% of the time) I lean Paleo. But I’m not a big fan of “rules” when it comes to my diet.
So why the inkling of desire for another round of The Slow Carb Diet?
In short: sleep. More specifically, a lack thereof.
My snoozin’s been real lousy lately, which is always inconvenient. And in an effort to remedy the situation I’ve been trying pretty much anything, from CBD oil to bedtime tea to technology that makes my computer screen turn yellow when it goes into “nighttime” mode.
When I stuck to limiting sugar, processed food and carbs for an extended period of time a couple years ago, I remember experiencing better sleep and more energy than I had in awhile. So I decided to add it to my full court press on sleep. That means there have been a lot of low carb meals on rotation around here.
One of my favorite pasta alternatives is spaghetti squash, because it’s light enough for a warm night but still filling and tastier, in my opinion, than most vegetable noodles. It’s versatile, so once you know how to cook it the options are endless. I like it with olive oil or pesto, but you could make it with red sauce, or try it curry style.
How to Cook Spaghetti Squash
- Heat oven to 400 degrees F
- Slice squash in half lengthwise and scoop out seeds with a spoon (as you would a pumpkin)
- Drizzle halves with the olive oil and season with salt and pepper
- Place squash cut side down on baking sheet and roast until tender, about 45 minutes
- Use a fork to scrape out “spaghetti”
- Serve with pesto, sauce, olive oil, etc.