This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75% for a delicious, creamy casserole you can feel good about eating. It’s worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.
See recipe below:
https://www.eatingwell.com/recipe/269783/cheesy-spinach-artichoke-stuffed-spaghetti-squash/
