So, I’ve heard of Spaghetti Squash Pasta. And I tried with with red sauce. Which was good. But for me, I loved the alfredo version more.
What I used:
1. Spaghetti Squash
2. Jar of Light Alfredo Sauce
4. Shredded Cheese
This is pretty dang easy. I just put the squash in whole. Bake it on 350 until tender. I than cut it in half. Scoop out seeds. And extract sqaush with a fork. It’ll come out spaghetti like. Than, you make your sauce/chicken as normal. Personally? I bake my chicken. Than sautee it in the sauce with low carb veggies like broccoli. I use light sauce. And I season it with chopped garlic, chopped onions, himilayan pink salt, pepper, cayenne pepper (Only a little!), italian seasoning, and whatever’s on hand. After its all together, I like slicing up cherry/grape tomatoes and throwing it on top. Than I throw in a handful of cheese for the heck of it. Its totally optional. For me, this recipe was all about experimentation. I think its a really flexible recipe. I think this will be a reoccuring food in my kitchen. I LOVE pasta. And I miss it.
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