You don’t have to be Italian to appreciate a good bowl of pasta. There is definitely a reason Italy is the fifth most visited country in the world. Sure there’s the art, history, architecture, and beautiful scenery, but there’s the pasta too.
The problem with loving pasta so much – at least as much as I do – is that it is obviously heavy on the carbohydrates. A bowl here and there is no big deal, but I am Italian, and I want to eat it all the time!
Fortunately for me, I decided to give spaghetti squash a chance a couple of years ago, and I am so glad that I did. If you have never worked with one before, it can seem a little daunting. But it’s actually incredibly easy to make, it’s delicious, and it can sub in for pasta whenever you want to take a break from too much starch. Yes, practically any sauce or preparation that you would otherwise make for pasta can work with this incredible squash. Allow me to take the mystery out of the process for you. After one meal, you’ll wonder what took you so long to give it a try.
Finish reading and get the recipe on PJ Media!
