- 1 cup Spaghetti Squash
- 1 tablespoon butter, unsalted
- 1 cup cherry tomatoes
- Roast your spaghetti squash by cutting the squash in half, placing both sides on a cookie sheet, and baking at about 350 for 30-45 minutes. Once cooked, scrape the inside with a fork, until the strings are released from the shell. If unfamiliar, go here to look at a past blog.
- Mix 1 tablespoon of melted butter into the squash and serve sprinkled with cherry tomatoes, as they serve as eyes.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie