We went on a limb and tried this and well... sort of conquered. From last week's post, this is the recipe we went with:
Skinny Spaghetti Squash Alfredo
We had to make a second grocery stop at Fresh Market to find the spaghetti squash and I found it to be rather expensive (at $10) but we were on a mission and wanted to try this out. We decided to go with the "poke holes in squash and bake before cutting" method and popped that baby into the oven for about and hour then pulled it out and let it cool for about 30 minutes while we made the sauce. The sauce was simple to make and we just followed the directions. Then we cut the squash open, scooped out the seeds (they look just like pumpkin seeds) and used a fork to pull the "spaghetti strands" out. We then poured the sauce into each half and coated the strands. It made a TON and could have easily been shared with 4-5-6 people.
Overall verdict: The sauce was a bit overpowering and too rich for me but the spaghetti squash itself had a good flavor. We decided that we would try it again but maybe do just a simple garlic or marinara sauce next time.
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