Nori and I used to go to True Food Kitchen for lunch and eat Spaghetti Squash Casseroles, but I’ve been staying in SD since the incident, and parking at The Point was always horrendous anyway.
I found this copycat recipe and even the meat lovers (me and my sister’s husband) loved it! I’ll def be making it again.
I followed the recipe pretty closely, except I used a 24 oz. jar of Rao’s Marinara Sauce (because it contains no added sugar), used 2 tbsp of dried Italian seasoning blend instead of fresh thyme and oregano (ain’t nobody got time to chop fresh herbs), and bought the onions already diced (because I hate chopping onions and think all vegetables should come already cut and triple-washed). Shi sent me some fake noodles to try (or as I like to call them, “foodles”), but they were awful!!! One of the reviews said, “You can’t burn them, but you’ll want to” LOL. The spaghetti squash is such a good alternative! It’s delicious, even if you aren’t watching your carbs.
