Spaghetti squash has already had its’ moment, or maybe moments, of food star-dom. It first became popular when everyone gave up carbs as a substitute for pasta and made a comeback when those same people swore off gluten a few years later. But I’ve never liked it as an alternative to pasta. To me, spaghetti squash is sweet, like most other squash, and smothering it in tomato sauce doesn’t make it shine. I’d always been on the lookout for alternative ways to utilize spaghetti squash when I came across this recipe a few years ago in my (then) new Smitten Kitchen Cookbook. Intrigued by the flavor combination, I figured I should give it a try.
