Spaghetti squash is the coolest vegetable thing ever.
If you’ve never made these veggie noodles, today is the day you start! Spaghetti squash is inexpensive, low in carbs, delicious, and high in carotene. It has tons of health benefits, it’s a perfect substitution for carb-heavy pasta, and a great gluten-free option. All you do it cut the squash in half, scoop out the seeds (pumpkin-style), turn face down, and bake for an hour in the oven. Then you just take a fork and literally scrape out the inside “noodles”, it’s so easy and delicious!
Without further adieu, here’s the original pin I’m workin’ with:
MMMMMM looks scrumptious!
I pretty much followed the recipe exactly, except being the veggie lovers that we are, I switched out the sausage for meat-less crumbles from Trader Joe’s (you can’t even tell the difference!). You could also totally use your favorite jar of tomato…
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angelica robles 