I have been waiting for my spaghetti squash to ripen in the garden. I love it!! I will top it with spaghetti sauce, or pesto, or mix with other fresh veggies, parmesan and italian dressing. Regular pasta is something I love that I should never touch...
I had an idea the other day based on Pizza Factory's low carb squash noodles. I took a large squash and cut it into manageable pieces then grated the flesh off leaving the seed core which I tossed.
Then all I did was saute the grated squash until it was soft. If you do that uncovered, there is less moisture that collects than if you cook it covered. Then I just treated it as if it was spaghettisquash! Yummy!!!
