Did you say Spaghetti Squash?
I love spaghetti squash. 
Yup. I said it…I even went through a spaghetti squash-stage. My sweetie would (very nicely) ask, “Are we having spaghetti squash again?” Well…yes.
Spaghetti squash is super low-cal, clocking in at a mere 42 calories per cup. It contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. This beautiful squash can be baked or my favorite—microwaved.
Are you ready to give it the Ol’ College Try… ??
First, google the cooking directions. Follow the directions ➡️➡️I once stuck the whole thing in the microwave and BOOM!! The door exploded open and squash “strings” blasted out…everywhere.??
Next, cut the spaghetti squash length-wise and remove the seeds with a fork. (Save the “shells.”) Put the spaghetti-like strings into a bowl.
Go to your freezer and see what frozen veggies you have. Cook the veggies and add to the bowl with the spaghetti squash. Cook and add whatever else you might like: sausage, ground beef, cheese, basically—anything goes.
Finally, add spaghetti sauce to the mix. Combine and put the concoction back in the shells. Add cheese to the top and melt, if you want.
This one has ground beef and cheese:
This one (mine) has just veggies and beans:
Or, you can actually follow a recipe??
from someone who hates to cook….
