Keeping with the theme of turning veggies into carb-y guilty pleasures (a la cauliflower-crust pizza), we decided to tackle squaghetti.
Squaghetti is exactly what it sounds like – squash spaghetti – and is made using a spaghetti squash (which is real vegetable). This squash is basically magical, in that if you heat it up (microwave or oven) and run a fork through it, you instantaneously create an entire bowl of angel-hair like squash strands.
This is an incredibly versatile recipe and can be garnished with as many or as few toppings as you like. The recipe that we used comes from Miranda Hammer of The Crunchy Radish blog, and calls for chickpeas, broccoli, sun-dried tomatoes, and parmesan.
Brown placed sixth on USA Today College’s list of “25 healthiest colleges in the country.” The article recognized our “accessible sexual health resources, positive reviews of the health centers, condom availability, health awareness programs for students, STI testing on campus,” and our number-two spot on Trojan’s 2012 sexual health report card.
But here’s the kicker: It’s kind of funny that in explaining why we placed sixth, USA Today College cited our—wait for it—crepe bar. The fact that the crepe bar is mentioned as a “healthy option” may confuse almost every student who dabbles in Sunday brunch. Public Health concentrators are facepalming everywhere. Sure, it may be the reason we go to the Ratty on a Sunday, but we’re not checking out the crepe bar—chock-full of chocolate sauce, whipped cream, and strawberry sauce (yes, sauce, not fruit)—to stay fit. That’s what Blue Room salads are for.
The article also showed some love for the “Roots and Shoots” line at the Ratty, for its vegetarian, vegan, and locally grown options. For those of us who are vegetarian or vegan at Brown, Roots and Shoots is the Ratty. Seriously though—I dare you to find a vegan student on campus who doesn’t eat the brown rice pilaf at least three times a week. Or you can just take my word for it and focus on your finals.