I changed a few things...I preheated oven to 375 degrees, baked halved squash cut side facing down for 40 minutes, let cool for 5 minutes, removed seeds from center and then shredded squash. I blended it with the following:
I used 98% Fat Free Cream of Chicken, 1c of Plain Greek Yogurt, added fresh mushrooms, chopped onions and garlic (followed recipe amount). Added ground peppercorn and a pinch of black sea salt. WOW!
This was my first experience with Spaghetti Squash and man, was it amazing! This recipe has instantly become a favorite!
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I changed a few things...I preheated oven to 375 degrees, baked halved squash cut side facing...