Spaghetti Squash – I’m Newly Obsessed!

Okay, so I love meat but I hate to cook it; therefore, my diet tends to be more veggie & carb heavy.  You don’t get a body like this skipping carbs! carbs

I’m so late to this party, but I’m finally in love with spaghetti squash!  I was delusional in that I thought they were actually supposed to taste like pasta – not the case.  They have a neutral squash flavor.  I’ve found that the best way to cook them is to roast them in the oven.

  • Trim off the ends, cut in half length wise, & discard the seeds (or plant them!).
  • Rub the insides with a little olive oil & sprinkle with salt & pepper.
  • Bake at 400° for 45-50 minutes.
  • Fluff with a fork to get “spaghetti” strands.

All the recipes I’ve tried, so far 2 (multiple times – they were so good!), have come from Skinnytaste!  Being from Texas, I gravitate towards the Mexican (or Tex-Mex) inspired flavors.  Spaghetti Squash Enchilada Bowls being my absolute favorite!  The Turkey Taco Bowls are good too, but like I said – cooking meat is not my favorite.  However, Gina Homolka’s enchilada sauce recipe is so easy & so worth it, & can be done in less time than it takes the squash to roast in the oven!  Better than any can, & you can (& should) freeze the leftovers.

This weekend I plan to venture into an Italian recipes or possibly making a stuffed bell pepper, but in a spaghetti squash.  Try this bell pepper recipe!

I also have an amazing butternut squash empanada recipe that I’ll share next week…possibly.  Be on the look out!

I think it’s pretty obvious at this point that I love gourds…  Let me know if you try any of these recipes & what you think!

Kiss Hug,

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