I love serving baked spaghetti squash right back in the hulled-out rinds for a meat-free dinner or light appetizer that is packed with flavor and not many calories. Don’t want all the extras in a ...
This squash can be baked or boiled whole, then cut in half, topped with sauce and eaten as if it were spaghetti, which makes it a useful gluten-free or low-calorie substitution in pasta recipes.