I’ve had a bit of an obsession with spaghetti squash lately. Like all day ‘err day. Something about it really has been hitting the spot. I thought I’d share my favorite way to fix it – twice baked – in just five easy steps.
If you’ve never tried spaghetti squash before, I encourage you to have it this way first. The texture is similar to angel hair pasta, it tastes like spaghetti with a hint of sweetness, and it’s hard to screw up. Spaghetti squash is also economic as it runs about $1/lb and even your biggest squash weighs in around only three pounds.