Leftover recipes are saving my butt. For some reason things have been very busy in my household and I have been using leftovers to save my hide. This week I baked a spaghetti squash and then mixed it with my leftover-freezer chili beans to make something delicious.
Served with homemade pretzels and cucumber slices made my tummy super happy!
Directions:
Cut spaghetti squash in half and bake or steam for about 45 minutes or until soft.
When ready, use a fork to "pull out" all the strings and stir fry it with whatever sauce you want (instead of sauce, I used 2 cups of my leftover chili).
After poor back into the squash shells and bake for 10 minutes for a crispier plate.
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