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!
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!