Another spaghetti squash casserole for the books.
I've made this a few times and experimented with different ingredients each time. It can be a little bland, so I find it's important to add more ingredients to make it palatable.
I follow this as a base: https://physicalkitchness.com/whole30-tuscan-chicken-spaghetti-squash/
But I didn't use coconut milk (what a waste to open a can just for a Tbsp), and skip the peptides.
I added in veggie broth, 2-3 cloves of garlic, dried basil, italian spices, pepper, salt, and drizzled it with my homemade caesear dressing to give it more of a creamy flavour.
I've made this a few times and experimented with different ingredients each time. It can be a little bland, so I find it's important to add more ingredients to make it palatable.
I follow this as a base: https://physicalkitchness.com/whole30-tuscan-chicken-spaghetti-squash/
But I didn't use coconut milk (what a waste to open a can just for a Tbsp), and skip the peptides.
I added in veggie broth, 2-3 cloves of garlic, dried basil, italian spices, pepper, salt, and drizzled it with my homemade caesear dressing to give it more of a creamy flavour.
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