Friday, July 4, 2014

Making Spaghetti Squash... a tasty, gluten-free grain-free alternative to Pasta

Last weekend I was cooking for a crowd and made my first spaghetti squash to serve as a pasta alternative for those who didn't eat grains... and was seriously surprised at how easy and super tasty it was!

Now, I am not saying you would eat it and not know the difference between the squash and a spaghetti noodle, but it was delicious and  it did the trick for me.

1. The most difficult part is cutting it in half. Be sure to use a strong knife and watch your fingers!

2. Scoop out the seeds and pulp with a spoon.  You can save the seeds for roasting later if you like.

3. Place both sides face down on an olive-oiled roasting pan.

4. Bake for 40-45 minutes at 375 degrees.

5. Remove from pan and allow to cool enough to handle.
Using a fork scrape out the insides of the squash - it really comes out like thin noodles.

6. Eat - and Enjoy!

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