I have to apologize first of all for my lack of blog posts the last few months! Between getting back to Canada after spending a year in New Zealand, and starting up a business, it has been a crazy couple of months. I’ll post about my new venture later tonight!
In the meantime…let’s get to the lovely spaghetti squash. A few months ago a reader asked me to make a recipe for spaghetti squash, and it’s taken me so long- I’m sorry to whoever that was!! I love spaghetti squash so I’m not sure why it’s been so long. This would make a nice little side dish, or if you’re looking for a grain-free main, you could use this as well. I love eating salads made out of spiralized vegetables like zucchini, beets, carrots, and sweet potatoes and spaghetti squash is kind of the same idea but it’s naturally noodle-y!
- 500g spaghetti squash, cut in half lengthwise