A reader asked about our baked spaghetti squash recipe. It’s a combination of recipes we found online. The Guardian UK deemed spaghetti squash as this falls “must have” ingredient and for good reason. It’s a low carb, low calorie (42 calories per cup), fibrous alternative to pasta loaded with folic acid, vitamin A, potassium and beta carotene.
We made this pan two weeks ago for dinner, then had leftovers that lasted through the early part of this week. It saved us a lot of cooking. Also, on Sunday night, we were almost tempted to get Chipotle, but decided to go with a healthier option we already had. If this wasn’t in the fridge, we would’ve wasted money and calories. Click the link for our hodge-podge recipe.