Original post from November, 2008:
I love to eat. Did you know that, Dear Reader? It’s true. I love to eat.
Joe and I have long been curious about spaghetti squash, but we never ventured to buy one before. This week, we did.
Incidentally, we paid $5.63 for our spaghetti squash at the super chain grocery store we like to visit, and then found them for under $2 at the local farm store. Remember how I said to buy local? It really is cheaper.
Anyway, we bought an overpriced spaghetti squash, brought it home, and sat it on the dining room table.
We looked at it for a few days, not knowing what to do with it.
I researched and found a recipe at AllRecipes and then changed it all around to suit our taste. Joe liked it; I loved it.
I wished the recipe would have had yielded more because I wanted to eat it for the next several days.
We went back to the farm today and bought a peck of spaghetti squash. Do you know how much that is? Imagine a laundry basket filled with spaghetti squash. That’s what we got!
10 years later, this continues to be one of my favorite meals. I was worried about how we’d adjust it for my bariatric diet, but Joe figured out something that works really well and doesn’t detract one bit from the goodness that is the original casserole. Find those instructions below the recipe.
I’d love to hear your feedback! Come back and tell me what you think after you make this recipe.
© 2008 – 2020, Tara Ziegmont. All rights reserved.