Garlic Butter Carving Pumpkin Innards

  

My buddy and I carved a pumpkin for her daughter.  While gutting it, I noticed the innards looked like spaghetti squash.  So I decided to save them and try to cook it as a side dish.  Long story short, it was not delicious.  Butter garlic flavor is not enough.  It needs a stronger flavor combo as it's pretty tasteless and doesn't even take flavor on.  I think this experiment might be good with a thick, heavy sauce if you wanted a gluten-free option.

This recipe is not worth typing out, especially since it didn't turn out that great.  It's just butter, garlic, salt, and pumpkin innards. But you can watch me make it.

IG: @abundanceofvegetables
IG post of this video: Garlic Butter Carving Pumpkin Innards (sped up for IG)
YouTube post of this video: Garlic Butter Carving Pumpkin Innards (full video with captions)

Zoodle Carbonara Experiment

This was an experiment to use vegetables in place of pasta.  For that, I took a zucchini, cut the ends off  and ran it through a spiralizer.  I made a mistake with miscounting the egg yolks and used processed cheese instead of fresh.  It came out okay, but would've probably been better if I counted correctly and used freshly grated parmesan cheese.  I intend to try this again with those corrections.

Here is the link to the original recipe. https://www.bonappetit.com/recipe/simple-carbonara

IG: @abundanceofvegetables
IG post of this video: Zoodle Carbonara Experiment (sped up for IG)
YouTube post of this video: Zoodle Carbonara Experiment (full video with captions)