Split and roast a large spaghetti squash. Fork out strands when tender and place in a pan with your favorite tomato sauce to coat and heat.
Plate and top with fresh grated parmesan cheese, drizzle of olive oil and finish with sun ripened tomato sea salt!
My 4 and 5 year old devoured it without hesitation! I was asked to make it every night...
Contributed by www.oldcitysalts.com
YUMMY! I tried this and the salt finishes the dish nicely -
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