Another spaghetti squash recipe for you all!
It was just this week I was having lunch with girlfriend and talking, again, about how difficult it is to cook for one. I am sure I have rambled on about this in past spaghetti squash recipe posts, but it really is the ideal thing to cook if you’re only feeding yourself.
I regularly cut my spaghetti squash in half and only cook one half, saving the other half in the fridge for the next night. Or even the night after that. I find it to be a perfect substitute for pasta, as I’ve definitely said before, and it’s about ten billion times better for you.
In case you were wondering, all my previous spaghetti squash recipes can be found here.
About this particular recipe – it’s Mexican-inspired! My favourite. I am starting to wonder if I like Mexican more than Thai food? It’s possible.
This is so simple. I’ve actually made it before with tomato sauce and chili peppers instead of salsa, which totally works. It’s just more liquidy. If you use salsa though, you can probably omit the salt. That’s why I always say “salt & pepper, to taste” because some people like more or less, obviously.
I love having so many options for spaghetti squash. And it’s so quick and easy if you cook it in the microwave (yes, I am lazy. But it tastes the same!).
Side note – you know how I ALWAYS give credit to where I get recipes from, if they’re not my original/family creation? Well this recipe is a combination of about five different recipes, plus my own two cents thrown in, so I’m taking credit 🙂 Ingredients Instructions