Ive been playing with various new dishes that can be served vegetarian style or carnivorous style for the meat lovers.
This spaghetti squash was roasted for about 40 minutes and then combed into perfect natural noodles. We topped it with a garlic basil marinara and fresh tomato brushetta with soft buffalo mozzarella.
I was “stuffed” halfway through eating it and it was filling, delicious and beautiful. 🙂