Thursday, June 7, 2012

Spaghetti Squash, Round 2

image via Steamy Kitchen

I loved my spaghetti squash recipe so much and I couldn't wait to try another variation. I didn't take pics of it because frankly, it did not look pretty but it was definitely delicious! I really enjoy using spaghetti squash as a pasta alternative. It obviously has a different texture than pasta but it still tastes great and is just as satisfying as pasta. Also, you don't get that same heavy feeling after!

For this dish, I did was use my same recipe as this blog post. When the spaghetti squash was done, I put it in a casserole dish, added about 1 cup of low fat Ricotta cheese, and then sprinkled parmesan on top. I baked it in the oven at 400 degrees for about half an hour until the top was bubbly. AWESOME!


1 comment:

  1. I made Cauliflower mashed "potatoes" last night. they were so good!!! I am going to try this as well!!! xoxo