We took the plunge and tried spaghetti squash. It makes a visually different spaghetti, but it turned out very tasty. And it was EASIER than noodles!
I halved the squash (I used two) and threw it on a lightly oiled pan and baked it at 350 degrees for 45 minutes. I was shooting for 30 minutes, but life happened.
Then cooked up my beef (1.5 pounds)/jarred spaghetti sauce (1.5 jars) while shredding the insides of the squash.
Mixed it all together and let it simmer 5 minutes to soften up the squash the last little bit.
The husband B, notorious picky eater, ate it right up! And my kids were done before I had time to settle the twins. Next time I'll try to get a picture so you know what to expect. :)
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