A few years ago I cooked spaghetti squash for the first time. I had no idea how easy it was to cook. (It was a chicken enchilada spaghetti squash recipe.)Â
The recipe calls for fresh ground nutmeg and we didn’t have any nutmeg. (As you know some spices are very expensive.) Next time you are in the grocery store walk down the international aisle and look for Badia spices. I paid $.59 for a .5oz bag of whole nutmeg vs. $10.99 for the 1.5oz jar of whole nutmeg. I have found buying the Badia spices to be a great way to have a spice in your cabinet that you don’t use often as you can find them in smaller packages.Â
The instructions for this recipe included slow cooker and pressure cooker directions. I used the slow cooker. The recipe didn’t take a long time to start and then cooked nicely on it’s own for three hours. After you remove the squash it is fifteen minutes until dinner is ready to serve.
I really liked the flavor the spices brought to the dish and it was filling without any meat.Â