This squash can be baked or boiled whole, then cut in half, topped with sauce and eaten as if it were spaghetti, which makes it a useful gluten-free or low-calorie substitution in pasta recipes.
When Ree first made this spaghetti squash recipe, she said "it was heaven." The simple combination of squash, sautéed kale, balsamic vinegar, and chili powder is light yet flavorful. This recipe ...
This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. What makes spaghetti bolognese taste better?