I know the feeling. At 1st it may sound grim- Deciding to give up gluten means giving up all wheat products.
AND YES THAT INCLUDES PASTA!!! UGHHHHHHHH!
Do not fret!! Enter the Spaghetti squash! A beautiful, healthy, belly-flattening impostor!! Here is one of my very favorite dishes that I never would have discovered had I not developed a Gluten intolerance! Thank you life for throwing that challenge my way….within our greatest challenges are our greatest gifts!
SPAGHETTI SQUASH SPAGHETTI
1 small spaghetti squash (about 3-4 pounds)
Preheat oven 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for approximately 60 minutes*, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes. Cut squash in half, lengthwise. Use a fork or spoon to remove and discard the seeds. Using a fork, scrape deep down in the squash, from which long, lovely strands will result. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
*Baking time really depends on how big your squash is – try to get the smallest one, especially if you’re only feeding 4 or less people. It’s ready if you can pierce the squash with a paring knife with little resistance.
Heat a large saute pan over medium heat, with butter, olive oil, coconut oil, or any cooking oil of choice, or simply a few Tablespoons of water if you are looking to cut calories. Add spaghetti squash strands, and any additional seasonings, marinara, or sauce of your choice. Toss well, & top with fresh chopped parsley & / or basil, sea salt & pepper. The spaghetti squash may have a slight crunch (vs. mushy texture) – but if you like it softer, cover the pan and cook until desired texture is reached.
There are no limits other than your imagination of what you can dress this with, as the squash will take on any flavor you pair it with!
If you don’t have a favorite marinara sauce, this is a super simple variation I put together using Honeyville farms products for a cooking class at the Honeyville Farms test kitchen in Chandler, AZ, which by the way, is an AMAZING place if you have not yet heard about it!
1 cup Honeyville Tomato Powder
1/4 cup Honeyville Freeze Dried Onions
1/4 cup Honeyville Freeze Dried Bell Peppers
1/4 cup Honeyville Freeze Dried Mushrooms
2 T Chef Tess Romantic Italian Seasoning
1/4 t chili powder, opt.
Combine the dry ingredients in a medium- large size pot.
Add 3 cups warm water (depending on how thick you want your sauce) and stir well, over low heat.
Stir sauce until heated through and vegetables are tender, approximately 10+minutes. ENJOY in any way you like, but is especially decadent served over steaming hot spaghetti squash spaghetti!