So I’ve had my eye on some spaghetti squash bakes for a while. I finally decided to try this one. A lot of them are overloaded with cheeses–which you know will make me so sick–but this one is fresh and zesty. Plus, a sprinkle of parm on top gives it a nice cheesy taste that won’t upset the lactose intolerant.
Interestingly… When I went to make these, I thought it would be cute to place them in a ramekin. (You know, to be more single-serving like.) Imagine my surprise when all the noodles could fit into 3! What does this tell me?
First, these would make adorable sides.
Second, I eat a lot of squash noodles on a regular basis. I usually eat an entire one–a small one, but an entire one no less. And maybe that’s another reason why I like them so much. You get a lot of food that will fuel your body in a healthy way. That’s pretty great.
And pretty tasty.
1 small roma tomato or a handful of grape tomatoes
2 T onion, chopped & to taste
1 T parmesan
dash of cayenne
1 T olive oil
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