I think I’ve referenced before how spaghetti squash is not my favorite vegetable. I eat it because I’m a grown up, but I’ve recently found a little trick that has me possibly even liking it – so long as I cover it with my spicy meat sauce. Instead of roasting it in halves like I always used to do, now I slice it before roasting, which creates these longer more noodle-like shreds of squash when they are finished roasting. Plus, I think it has a nuttier, tastier flavor than the more traditional way too.
Try it for yourself and see what you think!
Ingredients Instructions Notes Adapted from Eating Within Your Means.
Adapted from Eating Within Your Means.