Starting Fresh

New year. New resolutions. The best of intentions.

So how’s it working out for you? I am much less idealistic than I was in my younger years (and this applies to all sorts of things). Now I am simply determined not to beat myself up over an occasional dietary infraction, especially since the “rules” I break are self-imposed to begin with. Instead, I just hold my double-chins high and carry on. One day at a time.

The easiest way for me to stay on track doesn’t embrace fashion crimes involving rubber-soled shoes and clothing made from stretchy synthetic fibers. What I put in my mouth is more important than what I put on my body. So instead of spending Saturday mornings sweating in a stuffy gym, my regime revolves around the farmers’ market.

I know I can’t stray far off track when I shop there. With no freezer section or candy aisle or liquor department to divert my attention, I can feel quite virtuous. Even if I go a little heavy on the carbs one week (who can resist those loaves of freshly-baked bread?), I know that everything I’ve purchased is at least wholesome, if not downright nutritious. For me, that’s about as good as it gets. So as I’m leaving the market, I reward myself with a bouquet of fresh flowers. Yup, that’s how I roll.

One of the cruel ironies of life is that the new year begins in winter, when our natural inclination is to hibernate in the coziness of our homes; when nothing beats comfort food on a chilly evening. But “comfort” doesn’t have to mean giant bags of potato chips or gloppy sauces made from salty canned soup. Nor does it ever mean a scoop of cottage cheese or a few limp lettuce leaves. Somewhere, there is a happy median. And I think it might be spaghetti squash.

Everybody understands zucchini and crookneck squash. But winter squash? Not so much. Sure, they can be huge and unwieldy, but all that’s needed is a sharp knife and a little confidence. Spaghetti squash is good for beginners, as it is reasonably easy to cut. Look for pale yellow (or orange) watermelon-shaped squash that are smooth and firm. And here’s the best part: 1 cup of spaghetti squash contains only 31 calories and 7 grams of carbohydrate.

Serve this as a side dish with broiled chicken or fish fillets, or as a light entrée with a big crunchy green salad. Recipes like this one beg for improvisation, so feel free to add chopped fresh herbs or whatever else you generally like in your spaghetti sauce. For a change of pace, use kale pesto (from last month’s column) instead of marinara sauce; or simply drizzle the shredded squash with olive oil and season with salt and pepper.

Sort-of Spaghetti

• 1 smallish spaghetti squash (about 2 1/4 pounds)
• 3/4 cup marinara sauce (homemade or store-bought), warmed until hot
• Freshly grated Parmesan cheese or crumbled California Goat Cheese

 

1. Preheat the oven to 400 degrees. Using a cleaver or large, very sharp knife, cut the squash in half lengthwise.*(You don’t need to remove the seeds at this point. It’s easier to do after the squash has cooked.
2. Spray a rimmed baking sheet with no-stick cooking spray. Place the squash, cut-sides down, on the sheet and pour in about 1/4-inch of water. Bake until the squash is tender when pierced with the tip of a sharp knife, about 45 minutes.
3. Carefully scrape out and discard the seeds. Drag the tines of a fork across the flesh of the squash, forming long strands. Divide the mixture among 4 warm, shallow bowls or plates. Top with marinara sauce and pass cheese at the table. Serves 3 to 4.

*Alternatively, pierce the whole spaghetti squash several times with the tip of a sharp knife. Microwave on High, turning once, until tender, 12 to 13 minutes. When cool enough to handle, cut the squash in half lengthwise and proceed as directed in Step 3.

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.