This recipe was either going to be a huge hit or a complete disaster. Hubby doesn’t like veggies (except corn, green beans and carrots), so getting him to eat squash was going to be a challenge. I debated not telling him what was in it, but he saw the squash on the counter. Busted. Plus, I have never made spaghetti squash before, so I was convinced I was going to totally screw it up. Recipe courtesy of Hungry Girl.
Verdict came in… and it was fantastic. Hubby ate almost the whole thing, even though I wanted to save it for leftovers for our next dinner. It did need some garlic salt to give it a little kick, but I can now say that we are spaghetti squash converts. I’m already looking up more recipes to use it in!
The picture doesn’t do it justice – I already ate half of it before I rememberd to take the picture. I served it with some fish – yes, it’s breaded, but it’s baked so it’s okay. Each fillet is only about 230 calories!