Say Stuffed Spaghetti Squash five times fast, you guys. With your mouth full, of course. We remember when Melissa made this back in 2011, and we remember how delicious it was…but our pictures, not so appetizing. Plus, we really wanted an excuse to make homemade bacon bits. So we set out to remake one of our old recipes and to remind you just how easy and filling and tasty this recipe is.
When making spaghetti squash, you bake the squash first, then you scrap the insides to remove the “spaghetti” – stringy pieces of crunch squash that will become the flavor of whatever you mix them with. Please exercise caution when cutting your squash open – cut off the top and bottom first before splitting lengthwise.
The full recipe in all it’s glory is here. We suggest you do yourself a favor and revisit this delicious recipe ASAP. Tell us what else you’d add into this recipe to make you family love it – maybe cauliflower, or sundried tomatoes, or a little pesto?