A few weeks ago, a friend suggested a spaghetti squash recipe she made post kicking butt at the Boston Marathon. I raided her leftovers and knew I’d give it a shot.
After a weekend of birthday/mother’s day glutton, I was craving something veggieful. And subbing a meal’s primary starch with a veggie? Well, that sounded right about where I wanted to be. I scribbled down the ingredients and B-lined it to the market on my way home from the office.
My excitement for the recipe grew as I realized my basket was only lacking two ingredients and I hadn’t yet left the produce department. And feta and kalamatas? I barely had to brush the processed aisles to scoop those up!
This dish was a delightful main course, but could also be served along side a lean meat for a more “complete” meal.
Side Note: Tastes even better chilled the next day.
Side Note: Tastes even better chilled the next day.
I'm cutting back on gluten in my diet. This recipe looks like the answer to my spaghetti cravings.
If you're not watching out for carbs, brown rice pasta is my favorite spaghetti sub!
I will most definitely be making this once my cleanse is complete! Looks delightful.
mmm mmm mmm!