Cheesy Saucy Spaghetti Squash is exactly how it sounds, full of sauce and cheese. Essentially the perfect meatless dish, all of the flavor none of the carbs.
I’ve been on a bit of a health food kick and feel the need to add more to my blog. I used to think that eating healthy meant boring, but not anymore. I’ve really loved this healthy oven-baked “fried” chicken and having a healthy breakfast on hand like this also helps me to eat better during the week.
Veggies – to eat or not to eat? That is generally the question so many people ask and it’s not just children, adults often don’t want to eat their veggies either. I know I didn’t love vegetables as a kid and have only really started liking them in the last few years. I’ve found that I will eat a lot of vegetables if I fancy them up a bit.
There is much debate about the proper way to cook spaghetti squash. I like to cook mine face up on a baking sheet. Others prefer to bake their spaghetti squash face down in a roasting pan. Either works. The most important things are to season the spaghetti squash well before cooking and to make sure you cook it till it’s fork tender. Spaghetti squash will be more on the crunchy side, but you should easily be able to pull the squash from the sides with a fork.
My family loved this dish. They felt it was a great combination to add the sauce and cheese to the spaghetti squash. I loved the red pepper flakes, gave the dish I nice bit of heat. If you aren’t wanting any heat you can skip that part and just use the olive oil, salt and pepper.
What are your favorite healthy recipes? Please share with me!