I am on a limited menu plan, eliminating a lot of foods currently to determine exactly what my body does not like and which exacerbates the arthritis. So, into the mix went zucchini and parsnips and that was it. But wait, I had a spaghetti squash, that is permitted on this eating plan. I was now looking forward to noodles in my soup, sort of.
And I had the last Kobocha squash of 4 that I bought. Kabocha is an excellent squash and is very rich and flavourful compared to many varieties. I most prefer it with butter, salt and pepper, however neither butter, nor pepper is allowed, boo! So, first the spaghetti squash...what!
Now, that squash was also unblemished, showed no signs of bruising and was firm as they always are. I have had these squash sit on a counter in a cool room for up to 6 months and they were perfect to eat, as nice as the day they were picked. This one seemed to be just what it should be...that is until I cut it open. YUK!
I poured in a can of coconut milk, just coconut milk, without the thickeners and additives. I tasted it, thinking it would be wanting, but low and behold, it was marvellous! Perfect just as it was.
But isn't it strange, the two squash were altered, one growing and one rotting, yet both perfect on the outside? Has this happened to you?