This is a super easy recipe for spaghetti squash that I often eat for lunch when looking for something healthy and quick.
I had half a spaghetti squash left over from making shrimp scampi over spaghetti squash and took it to work - perfect light lunch with the Parmesan. will have it again tomorrow :-)
Read More I had half a spaghetti squash left over from making shrimp scampi over spaghetti squash and took it to work - perfect light lunch with the Parmesan. will have it again tomorrow :-)
Really easy recipe! I added additional seasoning mix and added extra parm. I'll have to try other additions or subtractions the next time I make it.
I didn't have parmesan cheese, but I had some spaghetti sauce. Delicious! Great for lunch. Will cook again soon!
It was easy enough to make, though I felt it needed an extra 10 minutes to cook and was still quite al dente. I tripled the parmesan, added Italian herbs, fresh parsley, garlic powder and butter, in addition to butter and salt, and it went over very well for my 11yo daughter, who "hates" all squash. She had three servings. While the cheese and butter detract from the nutrients, I gotta start somewhere in getting her to eat a wider variety of veggies.
I always liked spaghetti squash. This is a dynamic recipe. I Love it with fresh pesto.
Love the simplicity. Slowly peel the spaghetti strands a small amount at a time to avoid chunks. Great taste!~ Thanks
