SPAGHETTI SQUASH 2 WAYS

[@Bluemoon051]

OMG ! Helga, You were so right . I made both versions of spaghetti squash . Crazy good . Even chilled. So yummy 😋 I'm making them again this week .😊 Thank you so much for sharing your recipes with us . ❤️ We really are appreciative . All of your recipes are so tasty . 😋

[@PennsylvaniacookingBlogspot]

So glad you enjoyed them!

[@littlehousehappyhome1504]

Oh wow! Those look AMAZING! I’ve got to try this! Thanks for sharing. ❤️🙏

[@PennsylvaniacookingBlogspot]

You are so welcome!

[@dankauffman8568]

Looks good . I like to fill mine with browned sausage , onions , wild mushrooms and peppers . Just eat it right out of the shell . Thanks Helga !

[@PennsylvaniacookingBlogspot]

Sounds great!

[@beaandmaddy6623]

They look great. Thank you Helga. 😊

[@PennsylvaniacookingBlogspot]

You are so welcome!

[@robinsnest68]

I mix in my stewed tomatos and parm cheese. Yours looks good!✌️❤️😁

[@PennsylvaniacookingBlogspot]

Sounds great!

[@peggetennant]

I’ve never known how to cook this kind of squash. Thank you.

[@PennsylvaniacookingBlogspot]

You're welcome!

[@shirleylaboy603]

Yummy Helga, thanks for sharing your recipes. 🙂❤️

[@PennsylvaniacookingBlogspot]

You're welcome!

[@marygallagher3428]

Both versions look delicious! I love Tasty Bite products. My favorite is the Kashmir Spinach :-)

[@PennsylvaniacookingBlogspot]

I like that too!

[@ButterCupMMXXIII]

You read my mind, these look amazing! Was telling my husband earlier today about making stuffed pumpkin and stuffed spaghetti squash. I usually stuff a small pumpkin with a poultry type bread stuffing with sausage and mushroom; for a squash, spaghetti sauce with lentil, spinach, and feta. Will try your recipes -- thank you!! 💐

[@PennsylvaniacookingBlogspot]

Sounds great!

[@jjo5375]

I've never had this veggie, but would like to. I'd go for the non-lentil one; that's how I enjoy spaghetti that way....buttered. : )

[@PennsylvaniacookingBlogspot]

Good choice!

[@Red_Queens_Jubilee_Club]

I’ve never had spaghetti squash. I remember it became popular when I was a young woman. My husband didn’t like squash so I never tried it. Now I’m alone and have a friend who remembers his grandma making different dishes and his palette is happy to try things. I’ll have to see if he will pick out a squash and we can give these methods of preparing it a go. Heck fire… lentil are rich and delicious. They make everything taste good. He’s young and works. If I can chase him down between his dating life and work I’ll let you know how the squash experiment went.

[@PennsylvaniacookingBlogspot]

Sounds like a plan!

[@adamdrust1976]

🍽️🍽️

[@erniesteele3164]

Looks tasty and easily doable

[@PennsylvaniacookingBlogspot]

Thank you!

[@Stephenrsm7600]

Thank you for sharing these recipes, I have to try them!!!

[@PennsylvaniacookingBlogspot]

You are so welcome!

[@GrannyMonster]

U convinced me and I am glad😊

[@FoodForestPermaculture]

Thank you for sharing

[@PennsylvaniacookingBlogspot]

You're welcome!

[@tweetybirdmom]

looks good

[@PennsylvaniacookingBlogspot]

Thank you!

[@lorraineupdegraff5028]

Thank you Sista!

[@PennsylvaniacookingBlogspot]

You're welcome!

[@deetmartin9985]

👍❤👍

[@lisaemerson8061]

looks really good.. got a question i have never ate lentils before nor have i cooked them a friend of mine hit a sale got six bags of the brown she kept 3 and gave me three. they been sitting on a shelve because i dont know what to do with them do you have anygood ideas for them

[@lisapop5219]

The easiest thing is to add them to a soup around 30 minutes before you're ready to eat. They are quick. They do swell as they hydrate so mind the liquid level & amount you put in

[@PennsylvaniacookingBlogspot]

You got a good suggestion below, they are great with lamb and beef, wonderful in a veggie beef soup, or lentil stew. lentils don't require soaking and can be on the table in 20 minutes. To prepare lentils, first rinse them in a strainer. Next, place one cup of lentils in a large pot with 2½ cups of water. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 15-20 minutes. Drain well. Ideas- -Substitute for beef in Lentil and Mushroom Sloppy Joes. Add a scoop to dinner salads or Buddha bowls. Stir into pasta sauce. Mix into tuna, egg or potato salads. Add to roasted vegetables hot out of the oven. crackers. Add to canned soup to balance out the salt. Mix with cooked quinoa or brown rice and serve as a side dish. Make homemade bean or lentil salad by combining chopped veggies, nuts and sliced kalamata olives. Drizzle with extra virgin olive oil and balsamic vinegar, then season with sea salt and pepper to taste. Add to your favorite casserole or stew recipe. Make tacos using seasoned lentils or black beans in place of beef. Fold into omelets or scrambled eggs.

[@SteveRobReviews]

Hi Helga Achla 👍

[@PennsylvaniacookingBlogspot]

Tov Toda!

[@BigGaz1953]

That spaghetti squash looked too good not to try.

[@PennsylvaniacookingBlogspot]

Thank you, you'd like this!