I think I have finally solved the trouble with my one true food weakness. YES. I have. I will no longer have that horrible guilty food hangover where I ask myself: Why!? Why did I just ingest all that food! It is going straight to my ass! My stomach hurts so bad but it felt so good!
No. NO LONGER because I have done what many others have done and have taken the advantage of the fruits of the earth.
What is it you may ask? What is this miraculous revelation that I have had?
SPAGHETTI SQAUASH
I have finally found the magic of spaghetti squash albeit late. Ugh, I was always a late bloomer. First of all, this is a magical fruit, tuber, vegetable, whatever-it-is since it goes from this
To THIS
WHAT IS THIS WITCHCRAFT!?
According to Pinterest, food blogs, and personal trainers this is a fantastic substitute for pasta. I had been meaning to try it for eons and just never picked it up at the grocery store. So, tonight, I decided to give it a whack.
First of all, I didn’t know how to cook it. If you just look at the outside it is very perplexingly deceiving. Then when you open it, it’s a pumpkin. Like, with the goo and the seeds and the sticky stringy guts. Um, what? What kind of genetic engineering did this poor species have to go through? I then placed the clean, gutted halves in the oven, let them bake, and when soft I yanked them out and began to enjoy the magic of making my non-carb spaghetti. It was therapeutic to say the least.
Then the magic happened. I intended on using marinara sauce and eating it like spaghetti but mama wanted CHEESE. I only had vegan cheese (my vegan phase was a mistake and short-lived),
almond milk, and mozzarella in my fridge. Holy cannoli this was going to be a weird mac and cheese, but I had faith! I quickly whipped up a cheese sauce, folded it in the squash, and threw it in the oven. 
To cover up the almond flavor I added more salt because salt is crack and makes everything better. Unfortunately almond is stubborn and persisted in flavor. If I had used cow’s milk the flavor would have been even better than it had turned out. I also would have probably used less cheese sauce since squash is not pasta and it absorbs liquids much better. Despite these mishaps I was very pleased with the result. It was gooey and delicious and can only get better with more attempts. When stress ensues and I look for my faithful calorie packed remedy, I can feel less guilty about it!
Success!