I usually treat it like I would any spaghetti type of pasta or other skinny noodle - some type of red sauce with or without meat; it can take a lot of interesting flavor since it is not as pronounced flavor wise - not sure that helps but it surely is quirky stuff.
I have used spaghetti squash in place of pasta in many different recipes. My husband prefers Italian dishes, but I like an Indian curry dish for my favorite. I just had some tonight with ground venison, onions, gr. peppers, celery, mushrooms, stewed tomatoes, garlic and some reduced fat cheese.
I am hoping that someone out there will give me at least one good idea regarding spaghetti squash. It has no taste on its own, and so far I have just added a little pesto to perk it up. There has to be some more interesting things to do with it. Thanks in advance, Michelle
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