Yummy yummy. Spaghetti squash and for dessert a fruit-kabob. This was an excellent dish that I tried yesterday because I was inspired by a Facebook friend who had tried this recipe. It turned out great. Here is what I did.
I bought a small spaghetti squash and put it into the crockpot and put water in half way. I had it cooking on a low setting for 5 hours. Before putting it into the crockpot, it’s a must to pierce it with a fork 15 times all over. Once it is done, cut it in half and scoop out the seeds. Then pull out the strings and put it on a plate. Take 2 table spoons of tomato sauce and mix a half a teaspoon of smoked sea salt and lemon and pepper seasoning. Half a teaspoon each. Mix it all up and then pour on the “noodles”. There it is. Yes a very carby dinner but it’s healthy carbs, and that was okay since I had aqua fitness last night. By the way you can also bake this in the oven at 400F for about 40 minutes. I found the crockpot method easier and cleaner in many ways. It is a personal choice. I am going to experiment with different recipes for spaghetti squash.