A week or so ago, I had a chance to cook this great recipe for my hubby and I. Can’t remember where the kids were that evening, but it was nice to sit out on the deck and enjoy a quiet meal together.
I love spaghetti squash….it’s just a cool vegetable. I was so excited to find this recipe from Everyday with Rachael Ray. It not only was a 30-minute meal, but also fell into the $10 and under category. You can’t beat that combination! As often as I have made spaghetti squash, I am still amazed when I run my fork through the flesh of the squash and it breaks into noodle like strands. It truly can be used to replace your “spaghetti” dishes, which is perfect for those with gluten allergies or working to reduce their carbs.