We trying to lower the amount of carbs we eat, so I’m giving spaghetti squash a try. Here are some recipes worth trying. We’ll do the first one today, because I already added mushrooms and spinach to our eggs for breakfast. We need some variety! Besides, it has you cooking the squash for 30 minutes before slicing and removing the seeds. I want to see if that’s easier than wrestling with the uncooked squash.
This was really good! Basically saute some onions and garlic in butter or olive oil. (Mushrooms and or red pepper would be great also.) Add some chicken broth and season with basil and parsley, salt and pepper. Thicken the sauce with flour, then stir in some cream and Parmesan cheese. Serve over the cooked spaghetti squash.