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So long as we’re being honest here.

(And really, you’ve seen the things that I write.  I am thoroughly incapable of keeping any secrets from you. Or I have no shame. Or both.  Hmm.)

I have two things I need to tell you.

The first is kind of related to this week’s Eat.Live.Be. theme, which is portion size.  And how to control it.

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And so what I’m going to tell you is that sometimes.  When I go out to eat.  I order a dish partially based on how much food comes with it.  (And partially based on whether it has sweet potatoes, butternut squash, or ricotta cheese.  My holy trinity of food.)

I just have no patience for a twenty dollar dish that comes with two ounces of chicken a tablespoon of rice and some meager looking vegetable added on as a garnish. No matter how much truffle oil is sprinkled over it.  If I’m going out to eat and spending money on a meal, I’d like to feel full and satisfied.

And while we’re still being honest. I’m going to tell you that not only do I feel this way when I go out to eat.  But I also feel this way when I cook for myself.

I’m a bulk eater.  Always have been, always will be.

And so instead of telling you how to trim your portions down to size.  I’m going to tell you how to bulk them up.  In the healthiest possible way.

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Which brings me to my second admission of the day.

I’ve never really been sold on this whole spaghetti squash thing.  Yeah, I know.  Me.  The girl who did the 12 weeks of winter squash around Christmas time.  The girl who built up her deltoid muscles solely by carrying ten pounds of squash home from the farmer’s market every week this fall.

I know a lot of people, like my good friend Cara of Cara’s Cravings, who are always extolling its virtues and using it as a spaghetti replacement.  But to me.  It just doesn’t cut it.  Spaghetti is spaghetti and nothing can ever replace it in my heart of hearts.

So here’s what I did.  I compromised.  (Although that’s not really a good word to use because this dish was so good that “compromise” is truly not the best way to describe it.  But bear with my lexicographical deficiencies for the moment.)  Half spaghetti.  Half spaghetti squash.  Topped with ricotta.

Equals one huge plate of lemony garlicky cheesy heaven.  You won’t even miss that half pound of spaghetti that you omitted.  I pinky swear.  With a cherry on top.

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Moral of the story is that if you want to cut portions, the easiest way to do it (at least in my mind) is to bulk up food you already love with tons of veggies.  This way, you’ll still get the taste that you want and that feeling of being full, but with fewer calories.  Gotta love it.

What do you do to keep your portion size in check?  Blog about it and link up here or write about it in the comments!

And be sure to check out the posts by these other Eat.Live.Be-ers!

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Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta
Serves 4, adapted from Cinnamon Spice and Everything Nice

1 spaghetti squash, about 4 lb
8 oz whole wheat spaghetti
4 cloves garlic, minced

1/3 cup olive oil
1 tsp lemon peel
1/3 cup lemon juice
salt and freshly ground black pepper
1 tbsp butter
2 tbsp fresh basil, chopped
2 tbsp parmesan cheese
1 cup freshly made ricotta
parmesan, for serving

1. Preheat oven to 375.  Slice the squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet.  Fill halfway with water.  Roast for 45 minutes to an hour or until squash is fork tender.  Set aside and let cool for 5-10 minutes.

2. In the meantime, set a pot of water to boil for the spaghetti.

3. Saute the garlic in a tbsp of olive oil over low heat until tender and fragrant.  Add the lemon peel and saute for a minute or two.  Add olive oil, lemon juice, and season with salt and pepper to taste.  Whisk and bring to a simmer for 2-3 minutes.  Add butter and bring back up to a simmer.  Remove from heat.  Whisk in basil.  Taste and re-season.

4. When the squash is done, turn it cut side up on a cutting board and run a fork through its flesh to create spaghetti strands.  Use a spoon to scoop out the strands into a large bowl.  Cook the spaghetti.  Toss with the spaghetti squash.  Pour the lemon sauce over the spaghetti/squash mixture and toss to coat.  Mix in about 2 tbsp parmesan cheese.  Season to taste.

5. Scoop into four plates and top each with 1/4 cup dollop of ricotta.

I am submitting this to:
Presto Pasta Nights hosted by Ruth of Once Upon A Feast
Meatless Mondays hosted by Chaya of My Sweet and Savory
Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac
Hearth and Soul Blog Hop

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You are reading this post on Eats Well With Others at http://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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108 Responses to Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta…Eat.Live.Be. For a Better 2011!

  1. I am a volume eater all the way! I can never JUST eat a sandwich because there never seems to be enough food. I actually love spaghetti squash and this looks delicious!

  2. Shannon says:

    Half-considering stopping at the market and buying a spaghetti squash after work. I had my eye on a lemon-olive oil pasta dish but THIS?! Fab.

  3. Joanne, come visit Germany…the serving portion here is usually HUGE…well…I always have problems to finish it…and I hate to waste food..but then…I hate it more when I have to visit our house doctor next day. Last week, we went out with parents-in-law and I ordered some curry dish…oh man…that’s enough for the whole day…ok…I left 2/3 on the plate and not to mention that I didn’t even touch the dessert…. my mother-in-law was worried that I didn’t like the food at all…gosh..I start babbling again..sorry…
    now back to your spaghetti :-)) Could I come over for the lunch? :-)) This looks homey and satisfying.
    Angie

  4. I would never have thought to pair the two, but as always it does make sense Joanne.

  5. girlichef says:

    Lemony Garlicky Cheesy Heaven…YES! And I’m loving your way of thinking. I don’t really think spaghetti squash is an acceptable sub for actual spaghetti, either…but I’m digging it as a bulker-upper. Nice.

  6. Sofia says:

    brilliant idea, joanne! i too am a volume eater and love me some real pasta, along with squash pasta. yum yum yum. quality inspiration and balance for a mondaay. sweet.

  7. Pam says:

    I’m a bulk eater too.

  8. Little Inbox says:

    I have no idea what is spaghetti squash, hehe…

  9. Mo 'Betta says:

    Great idea!!! I don’t know why I haven’t thought of doing this before! I tried the whole spaghetti squash as spaghetti and could get into it, but this I think I could totally do. Now the rest of the family….?. But I’m going to give it a try, thanks! And I suck at portion control.

  10. I agree completely! I like to bulk up my food too. This sounds great, I just wish I could FIND spaghetti squash! I don’t know why it is being so elusive! Thanks!

  11. I love your idea of combining the real spaghetti and spaghetti squash, very yummy with the garlicky sauce!

  12. jenna laughs says:

    I love this! I have a huge problem with portion control, especially at dinner. By the time I get home from work and get dinner ready, I want to eat an entire chicken, 4 baked potatoes and 7 chocolate cupcakes. Maybe I should try spaghetti squash instead.

  13. Portioning – good topic, I will write up in my blog as todays random rambling!

    Spaghetti squash – I have never tried it. I am sure it is nice but I have some hesitation about calling it spaghetti. What about squash strands? Or we call brown sauce onion chocolate sauce:)

  14. This is why my weekly menu doesn’t work. I come across a recipe like this and decide to change what I am making later.

    Thanks for linking this to My Meatless Mondays.

  15. Candace says:

    Joanne, you’ve done it again. This looks ah-mazing. I love that you’ve added spaghetti squash to this. With lemon, garlic and ricotta, who needs the rest of the spaghetti!

  16. Joanne says:

    Wow, this looks like heaven to me. I didn’t know what spaghetti squash was, but googled it and love the idea of this recipe. Thanks!

  17. MM says:

    I like this idea–mixing spaghetti squash with spaghetti. When I eat spaghetti squash I never feel full.

  18. Looks delicious, I’m always looking for a new way to use spaghetti squash!

  19. L says:

    I’ve been wanting to give spaghetti squash a try for awhile now but I think I was just a chicken-your recipe might be just what I needed to finally try it out!

  20. Dawn says:

    I’m with you…I’m a volume eater too but for certain things I do try and measure…like cheese and dairy. I believe you on this. The fresh ricotta has my mouth wateringand I’m with Cara, I love me some spaghetti squash.

  21. Amy says:

    Amen sister. I didn’t just pay $35 to eat a grape. Where’s the food!? Interestingly enough, Paul and I rarely go out to eat anymore, even if the portion sizes are substantial, since most restaurant food seems sub par to me these days – and it often leaves us thinking “I could have made this better at home. And saved a lot of cash.” Now, it is entirely possible we’re not eating at the right places. I mean, if I could afford the French Laundry? Well….

    You know I love spaghetti squash, but I think because of the name, people assume you can replace regular spaghetti with it, and mound a scoop of red tomato sauce on top. I think that’s the worst way to eat it. Your version with ricotta, parmesan, and butter is perfection.

  22. Big Dude says:

    Good looking plate. We recently had spaghetti squash but never thought of having it with actual pasta – great idea. As much as you eat fresh produce, you may want to get out of the city to somewhere you can raise your own.

  23. Mo Diva says:

    Listen.
    you had me a ricotta and spaghetti. But for the sake of arguments- lets say i did not see spaghetti squash. This dish sounds amazing. My love for ricotta (like seriously can eat it right out of the container) is like no other… and then my love for spaghetti is undeniably out of control… the two elements together will be the death of me and i for one, cannot wait.
    Had it not been for the stomach virus that i got the very first time i tried spaghetti squash i might love it… but everytime i look at it i get that horrible feeling i had when i ate the squash even tho my stomach felt a little funny.

  24. Ada says:

    That’s so funny, I just roasted up a spaghetti squash last night and have been debating what to do with it. Mixing it with spaghetti is such a good idea, since the squash is definitely not a substitute for the real thing.

  25. Lyndsey says:

    It certainly looks great with that huge dollop of ricotta cheese. I wouldn’t miss the spaghetti at all, would love the squash and cheese! Yum!

  26. Swathi says:

    Spaghetti, spaghetti squash, ricotta what else can I ask in delicious meal. all the ingredients are awesome.

  27. polwig says:

    I am totally with you. I am such a bulk eater, no one pea a day. I would rather eat loads of good stuff like this and then go for a run, right ?

  28. Suman Singh says:

    Wow, this looks absolutely delicious…

  29. I can’t believe this is the first recipe I’ve ever seen for spaghetti squash that uses spaghetti too! It seems like a natural fit.

    Um, portion control is not a term that has ever entered my life. I like BIG servings. Thank god I love foods like broccoli so much. Offsets the jumbo cookies.

  30. That Girl says:

    Your portion control strategy is definitely one I use.

  31. Ameena says:

    I have zero patience for the $20 dish with two bites too!

    Gorgeous dish my friend!

  32. Eliana says:

    Lemony garlicky cheesy heaven!? I’m sold. This plate looks bad ass!

  33. I’ve been trying… trying so so hard… to cut down in terms of portion control. Pasta seems to be a pretty easy one for me to work with. I cut down the amount of pasta and add a ton of veggies.

    Great post and a wonderful recipe!

  34. I wish i could say portion bulk and healthy together!
    here its more like portion bulk and all chocolaty and healthy and portion control.
    I love how u build ur muscles though , i cant figure where all my supposedly lean muscle is hiding 🙂
    Baby fat might look cute i tell myself!
    But honestly ,if healthy is sooo delicious and bursting with the best of flavors , i want my portion bulk , right here!

  35. Shannon says:

    yup, i’m with you, 100% great-looking dish!!

  36. Lemon garlic sauce-thats one of my favorite.Frankly,the portions in american restaurant amaze me..I always end up getting them packed and eat next day.Too much food on the plate is unappetizing for me.

  37. tigerfish says:

    It’s like ice-cream on pasta! Looks awesome.

  38. Pam says:

    I like the half squash half spaghetti idea… it looks creamy and delicious!

  39. I’m with you. I try and add veggies to bulk up my meals whereever I can. This dish looks so good.

  40. You had me at lemon garlic sauce and ricotta. Yum!!

  41. Megan says:

    This is a great idea. I could never be sold on spaghetti squash as a spaghetti replacement either. I like the idea of mixing half and half!

  42. I nearly forgotten how delicious spaghetti squash is. Thanks for the reminder Joanne.

  43. Your advice here is excellent and I dig your honestly – ALWAYS! I will be honest and tell you I have never made spaghetti squash but I love your recipe here mixing it w/the pasta and this beautiful mound of ricotta cheese! I would like to dive right in!

  44. Nina says:

    Fantastic post, Joanne. Spot on and excellent advice. I make zuchinni spaghetti with a sprializer but (duh!) have never put a squash in there!! That will change this week! 🙂

  45. Woa, this looks so good and I have no interest usually in spaghetti squash either. However, just last week I made a pasta with long strings of vegetables in it and we love it. The ricotta on top looks great! Going to put this on my list…

  46. Juliana says:

    Joanne, this pasta looks delicious with the spaghetti squash, love the citrus and basil in it 🙂 Have a great week ahead 🙂

  47. Marcia says:

    Personally, never been a big fan of spaghetti squash either.

    For portion size? Gotta measure stuff out. That’s it for me. Bulking up on fruits and veggies, sure. But I still have to measure out everything else.

  48. Lea Ann says:

    Spaghetti squash looks good on paper, but I’ve never found a recipe I’ve loved…except toss it with butter/salt/pepper. I have a friend who at every restaurant order asked for half of it to be brought on her plate and half in a “to go” container.

  49. Corina says:

    I also feel short changed if I’m given a small portion in a restaurant. But I definitely agree that bulking up with fruit and veg is a great way of controlling portion size.

  50. Thank you for sharing this delicious dinner idea, Joanne! This is one mouthwatering dish… I love all of the flavors you used. You have a beautiful blog and I’m looking forward to exploring your recipes and seeing more! 🙂 – Georgia

  51. OohLookBel says:

    Don’t you hate it when you order ‘ravioli’ at a restaurant and what turns up is ONE ravioli on a plate? WTF?!? Your pasta dish is much better, I can just taste the lemon and ricotta already… *drool*

  52. You’re my hero! thanks for telling me how to bulk my portions in a healthy way!

    \o/

    Camila F.

  53. Mary says:

    You’ve hit another homerun with this recipe Joanne. It sounds delicious, looks gorgeous and is filled with healthy ingredients. I hope to try it soon. I hope you have a wonderful day. Blessings…Mary.

  54. I love how you sort of cheated on the portion control thing. Med school brings out the worst in people sometimes! I truly do love the idea of this dish, though most of that opinion is based off the ricotta thing. Yum.

  55. In Asia, no ladies like to admit they eat like a horse hahaha… But I think guys really like to see women who really eat 🙂 … Me? I have the stomach of a bird!

  56. daphne says:

    For sure! When hubby and I were student, we used to share a LARGE plate between two of us. LOL I like what u said about filling plates up with veges, it worked for me!

  57. Kim says:

    I’m a bulk eater too. No dainty little dishes for me. Love your idea of bulking up recipes with veggies. I need to do more of that because this looks delicious. I love the idea of spaghetti squash mixed with spaghetti.

  58. RamblingTart says:

    I’m with you on the spaghetti squash just doesn’t cut it bandwagon. But this? This scrumptious pile of deliciousness? This I could happily devour. 🙂

  59. Raina says:

    I have never tried spaghetti squash, but I have heard rave reviews about it. I like your idea to put half real spaghetti. I love Reeni’s recipes and this one definitely sounds great:)

  60. vanillasugar says:

    guuurl you would hate to live where i live.
    small town, no good restaurants at all and what we do have they have all pretty much cut way back and serve ridic small portions.
    so i hear you sister! amen.

  61. Julie says:

    this is the 2nd time i’ve read about someone making spaghetti squash tonight! bah it makes me mad that i didn’t crack open my spag squash thats hangin in my pantry right now boo i guess tomorrow night!

  62. aipi says:

    that looks like a winner…delicious!!

    US Masala

  63. …and i just posted about how much i can eat…perfect! lemon garlic ricotta = this sounds like a holy trinity 😀

  64. Just 3 words Lemon. Garlic. Sauce. Works for me. The ricotta is just icing on the cake. 😉

  65. teresa says:

    k, first of all, have i told you how great your pictures are? they’re so beautiful! and second, excellent idea! i feel like the squash really does something to the spaghetti, i am dying to try this, it looks so good!

  66. Your spaghetti squash has intrigued me! Looks fresh and healthy.

  67. Claire says:

    I LOVE, LOVE, LOVE spaghetti squash!!! But I do agree…you can’t blindly sub it for spaghetti…it is different.

  68. Maria says:

    I’m with you Joanne, I eat a lot too!

    This dish sounds delicious, love the flavours 🙂

  69. Natalie says:

    i’m with you, all about the bulk. it’s dangerous for me to have a plate full of ANYTHING in front of me…which is why loads of veggies are a good idea for me 🙂

  70. Reeni says:

    I’m so happy you made this and love that you mixed it with real spaghetti! Your pictures are larger than life!

  71. Um, I linked up my post on this topic but for some reason I decided to call it “Lentil Salad with Walnuts.” I very much hate walnuts, and this salad is made of lentils and goat cheese. 🙂
    Great topic, great photos, and thanks for your honesty!
    — Rivki

  72. Monet says:

    This is exactly what I do for Ryan. He used to eat HUGE plates of pasta, and would subsequently feel very bloated. After doing 1/2 squash 1/2 pasta, his stomach is much happier! Thanks for sharing such a tasty meal. I hope you had a great Monday…and that tomorrow is even better, my sweet friend!

  73. Katerina says:

    I am with you 100%. I need quantity, so does my husband. He uses to say with humour that in restaurants the food is reversely related to dishes. The bigger the dishes the lesser the food inside them lol. The compromise you made here sounds like perfect to me!

  74. This looks great and I would even forget that there is squash in there! 🙂 Love pasta, real pasta, and I dont want to be eating fake pasta when i want pasta; that being said, I understand where you are coming from and agree.

  75. Dimah says:

    This looks great..pictures are very beautiful.

  76. sweetlife says:

    great idea, bulking up food..my kinda eating..also half spaghetti, half squash oh how insanely delish!! love the last pic!!

    sweetlife

  77. Talk about being dressed to kill. This dish has it all- looks so elegant. Its funny you said you can’t do only spaghetti squash because I am the same way. Don’t get me wrong- i love my spaghetti squash but pasta is pasta! Portion control? By what ever are you talking about?LOL!

  78. Marisa says:

    Yeah, I can totally relate to not being satisfied without a hefty volume of food. This is a great tip. Now if only I could track down spaghetti squash… :-/

  79. Patsyk says:

    I’m not a huge fan of spaghetti squash, but I’m trying! I agree that with a bulkier food like squash you can leave out some of the other “filler” foods that we often include with our meals (ie: pasta!). I really need to try to fill my plate with mostly veggies and skimp on the white carbs.

  80. marla says:

    I am a bulk eater too. I would much rather see a huge plate of food that I can dive into vs one tiny portion of heavy/high calorie food. Love spaghetti squash & so glad it found you too. xo

  81. Tasha says:

    I like spaghetti squash, but I’ve never been completely sold on it as a pasta replacement. I love pasta a little too much. But as an enhancement to pasta- pretty brillant.

  82. Girl this sounds AND looks amazing. I love the way you write, it is hilarious and so much fun to read.

    P.S. Yes I panicked when I went to 6 different stores and there was NO pumpkin, I have been hoarding it now 🙂 haha

  83. Now that is the way to deal with portions! I love that you subbed in the half and half pasta/squash. You are one brilliant lady!

  84. grace says:

    i tend to eat everything on my plate, regardless of how ridiculously large the serving may be. what can i say except that i like being a member of the clean plate club? 🙂
    this is a tasty, tasty dish, joanne–i’ve always been pretty keen on spagetti squash.

  85. Cara says:

    Thanks for the shout out! Trust me, I’m totally with you on getting the highest ratio of volume to calories I can with my food. I’m glad you’re finally coming around to spaghetti squash – my next recommendation would be to really enjoy it for its own worth and not necessarily as a pasta sub, know what I mean? It’s got a great flavor all on its own!

  86. Jo Jo, you are so much like me! I love to eat LOTS! and all that talk about savor every bite, well I do, but I still want LOTS to savor! I usually add a ton of veggies to anything I make to bulk it up. I am linking a savory English Style minced meat that is like a stew with ground beef and tons of veggies. As many as you like! I am also not sold on spaghetti squash, but will eat it in a pinch. All the other squash i am in love with! Hugs! Alex

  87. Claudia says:

    You could have a tastefully healthy compromise here. Spaghetti squash totally works if the sauce is as outstanding this one sounds.

  88. Dana says:

    This is a great idea. I too am kind of ambivalent about spaghetti squash and Randy hates it. This is a good way to wade into those waters. Isn’t it weird that we both love winter squashes so much but not this one? Deborah Madison has a recipe with veg “meatballs” that looks amazing. I’ll have to try that one too before they go out of season.

  89. elly says:

    I always say I’m going to do the spaghetti squash thing, too, but I never do. I like your half and half idea, though. I’ve actually done that with really thin strips of zucchini and it’s worked beautifully. Love the lemon and ricotta in this dish!

  90. Lori says:

    Now that’s a great idea. I love spaghetti squash and it would be perfect to bulk up pasta while keeping the carbs at a healthy level. 🙂 I, for one, can way overdo my pasta. I also can’t get enough of a big dollop of ricotta. Yum!

  91. Portion size? hahahaha I’m a bulk eater too. The only way I have a prayer of not coming back for 12ths is if I put away the food after it’s plated and before I eat. That doesn’t work so well for the hubby, who likes (and NEEDS seconds and fouths). Oh well. I love spaghetti squash and I’d love to try your recipe soon with some of the squash I put in the freezer.

    Hope you’ll swing by http://www.ekatskitchen.com soon and enter the CSN giveaway I’m hosting this week.

  92. I always wonder how someone as tiny as you can eat so much! I agree with you about the spaghetti squash, I don’t consider it a good substitute for pasta. But this is ingenious! I will have to try this compromise. It must add a nice texture to the pasta.

  93. Chris says:

    I don’t control my portions. I just exercise more because I lack self-control 🙂

    I was so glad to hear that you don’t buy the “spaghetti squash is 100% the same thing as spaghetti”. Ms. Winter Squash Queen herself.

  94. I like that you’ve added a bit more flavor and substance to the squash with the ricotta topping and delicious sauce. What a great meal!

  95. Taylor says:

    I am totally a bulk eater too! I love spaghetti squash for that exact reason…this sauce looks heavenly!!!

  96. I can taste it. I am puckering and salivating and purring all at once. I love spaghetti squash and anything with it is good, but this looks DEADLY DELICIOUS. Who needs fatty food. I love to see how you (time after time) present these stellar dishes that are healthy, low in fat and more delicious than their NON healthy counter part.
    Standing ovation for you!
    Valerie

  97. Johanna GGG says:

    I’m with you when it comes to bulking up a meal with vegies – I often just chop up vegies and serve them on the side but am lately getting into mashed vegies – lots of extra veg thrown in with the potato

    I just wish I saw spaghetti squash around here – had it as a child but just don’t spot it – maybe I am looking in the wrong places – but this dish will have me looking that little bit harder – sounds delish

  98. Stephanie says:

    I’ve tried to disguise spaghetti squash as regular spaghetti before and it just doesn’t do it for me. I love how you combined the two, though. And I LOVE your ricotta/lemon combo.

  99. You can definitely trick some folks with spaghetti squash. It has a great consistency, and it’s all veggie. What a great and clever way to enjoy!

  100. Oooh, lookie, lemon sauce … *slurp* I keep my portions in check by never ever ever eating anything that doesn’t make my toes curl in delight. Pleasure is the key to all the good things in life – max it out. Thanks for sharing yummies with the Hearth and Soul hop.

  101. whooopsie jo jo, I forgot to say thanks for sharing this on the hearth and soul hop! 🙂 hugs! alex

  102. Ruth Daniels says:

    What a great dish to share with Presto Pasta Nights – especially for the big 4th birthday bash… I love the notion of combining spaghetti AND spaghetti squash – one can never have too much of a good thing.

  103. Ruth Daniels says:

    Not to mention that you’re one of the lucky ones… you get a case of delicious Garofalo pasta sent to you soon.

    http://www.prestopastanights.com/2011/03/presto-pasta-4th-birthday-bash-was.html

  104. how could you NOT be sold on the spaghetti squash after a dish like this? i’ve always been a huge fan, but never dared to mix it with real spaghetti… glad to know it turns out so well. 🙂
    -www.thebeetreporter.blog.com

  105. carolyn says:

    i’m all about bulking up meals. everything about this has me swooning. i never would have thought to put spaghetti squash with spaghetti! lovely!

  106. Kerstin says:

    I’m with you, I tried spaghetti squash on its own as a “pasta substitute” and wasn’t a fan at all. It’s yummy, but nothing like pasta! Great idea to mix it up like that!

  107. holy ballzack. just made this. mind. is. blown.

  108. […] Three years ago…Spaghetti and Spaghetti Squash with Lemon-Garlic Sauce and Ricotta […]

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