Fall is Spaghetti Squash

As it gets colder out, we become more welcoming to comfort food and less to the outdoors. It can be easy to chow down on a good macaroni and cheese dish, but I thought I would find something a little healthier and showcase the spaghetti squash today! Originating in China, it comes from the squash family and is a great substitute for spaghetti, making it lower in calories and carbs, while packing in nutrients including vitamin A and potassium.

I found this Baked Spaghetti Squash with Garlic and Butter recipe on the Steamy Kitchen website and I just wanted to eat the dish through the computer screen. It’s super easy to make and it requires only a few ingredients!

baked-spaghetti-squash-garlic-butter-4600

If you like curries, I’ve seen it made with a South Indian curry sauce mixed into it and it was seriously delicious! I’m always a skeptic when I try Indian-inspired food at a non-Indian restaurant, so I was pretty amazed at the quality and flavour they still managed to get out of the dish using an item that isn’t common in India.

That being said, it’s pretty obvious spaghetti squash can be eaten a variety of ways and in a variety of ethnic sauces (I’m imagining a Greek inspired dish now!).

Anyway, hope it’s delish in your dish! :) xo

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