I was super excited to make some more spaghetti squash with my spiralizer the other night. My sister got me a Paderno 4-Blade Spiralizer from Williams-Sonoma for Christmas. At first I had a bit of difficulty figuring out how to use it. But once I got the hang of it, I’m practically a pro at spiralizing. I also watched some YouTube vids on how to properly use it, and checked websites on which veggies can be used. This is my second time making spaghetti squash. I opted for a finer blade this round and like it better than the larger blade I used last time.
Once I turned the butternut squash into spaghetti, I roasted it in the oven for about 10 minutes. I had had drizzled some olive oil on it with salt n’ peppah beforehand. It came out really good! I also added some spaghetti sauce too. Last time I just had it plain. I like it either way, but if you aren’t a huge fan of squash, you can use sauce. The sauce really helps disguise the fact you’re not eating real spaghetti.