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I am pretty late to discover the glory that is spaghetti squash. I watched years ago as my friends and family used it as an alternative to pasta and turned it into a side dish for whatever protein they were serving. To be honest, it looked like a lot of extra work, and when I did finally try it the added labor just didn’t seem worth the effort. I’ll stick to real spaghetti, I thought naively.

And then Ina Garten came into my life, like Ina tends to do. I was flipping through her most recent cookbook, Cooking for Jeffrey, looking for a vegetable-heavy side dish, when I discovered her dead-simple recipe for spaghetti squash. It completely changed my mind about the trendy gourd.

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