Okay, okay…this isn’t so much a recipe, but rather some
cooking advice. I have been
cooking with spaghetti squash since I married my husband, and started preparing
meals for someone other than myself. (A banana and peanut butter no longer seemed “appropriate”
for dinner;). I felt like I had
discovered gold when first cooking with this wonderful vegetable, for it was
both delicious and a calorie cutter when substituted for pasta or rice. Here is the prep work laid out: http://homecooking.about.com/od/vegetablerecipes/ss/spagsquashsbs.htm
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