If you haven’t cooked with spaghetti squash, give it a shot. You simply cut it in half, put them cut side down in a microwaveable dish with a half-inch of water, and cook for 10 minutes.
Let it cool and it shreds very easily with a fork.
Spaghetti squash with mushrooms, roasted red peppers and a creamy garlic sauce
I started with butter, garlic, and chopped Vidalia onion. Added 1/3 cup of cream cheese, 1/4 heavy whipping cream, salt, pepper, and mushrooms. Stirred in a hand full of Parmesan cheese and then roasted red peppers and lots of spinach.
Spaghetti Squash Egg Nests
I mixed together The spaghetti squash, a handful of spinach, and a little salt and pepper. Put into small piles on a parchment-lined baking sheet. Cooked on 350 for 10 minutes.
Topped with a sprinkle of cheese, browned sausage and a poached egg. (I haven’t been a fan of cooking eggs in the oven. I don’t like the film on the top, so I add them later. But you do you!)
Spaghetti squash taco salad
For this one, I took a microwaveable bowl, put some spaghetti squash, topped with left over taco meat, shredded cheddar cheese, and heated it up for seconds.
Top with taco toppings of your choice!
Enjoy!
