When pasta is not an option for a grain-free, gluten-free way of eating, vegetables come to the rescue. Our new friend, the spaghetti squash, saved the day. I had only had limited exposure to this particular kind of squash, so I decided to include a step-by-step instruction on cooking it in the event you were like me and new to the experience.
Ingredients: 2 spaghetti squash
1. Preheat the oven at 350°.
2. Use a large kitchen knife (aided with a hammer if needed) to cut the spaghetti squash in half, lengthwise.
Raw spaghetti squash cut in half
3. Use a fork to remove the seeds and twist out the strands left in the middle after the seed removal.
Note. You can wash and save the seeds for later roasting or roast at the same time while cooking the squash. Roast on a cookie sheet at 350° until golden brown (about 1 hour and 15 minutes). Sprinkle with sea salt and you have a delicious snack.
4. Place the squash skin-side down in a 3 quart baking dish (9.5 x 13.5 x 2 in.) and bake until tender (about 1 hour, depending on the size).
Raw spaghetti squash, seeds and strands removed
5. Remove the baking dish from the oven and let it cool slightly (about 15 minutes). Use a fork to remove the squash from the skin and place it in a bowl.
Use a fork to remove the squash from the skin
Also see, Recipe: Spaghetti Sauce.