I made this Baked Cheesy Spaghetti Squash. I thought it was really tasty, but there were a few things that I did not like about the recipe. My spaghetti squash ended up overcooked and almost completely mushy, rather than in firm strings. Next time I would roast the spaghetti squash for 30 minutes instead of 45. Also, there was too much sauce for my taste, next time I'd reduce the milk down to only 1 cup and proceed as directed for the rest of the ingredients. I had so much sauce leftover that I chopped up a bunch of leftover broccoli and cauliflower and made a casserole with that also. Which ended up being really good also. I think this would be a great method/ sauce for making a casserole with pretty much any vegetables that you desired.
No comments:
Post a Comment