re: #526 MsJ

So we are doing low carb and hubby dislikes spaghetti squash. I find it has no flavor and picks up whatever you do with it.

I am making spaghetti sauce with Italian sausage and ground beef. Fairly spicy tomato sauce.

Do you think making pesto spaghetti squash is too much to then put the spicy tomato sauce on top? Or should I just season the squash with some butter and Italian seasonings?

Better idea…get the whole wheat spaghetti. Lots of fiber, complex carb so it’s much better regarding carbs than regular spaghetti. Win-win.