Henry and I love spaghetti squash. I started sauteing it in butter almost a decade ago or steaming it in a veggie basket with butter and salt and really that was good enough for us. The stuff is delicious.
With the recent switch to eliminating grains, I’ve taken to using it in place of spaghetti noodles for our family spaghetti nights (the kids still eat whole wheat noodles). It’s really easy….
First, cut the squash in half (you can poke some holes in it with a fork and microwave it for 2-3 minutes first if you wish), then lay it face down on a baking sheet. Roast in a 400 degree oven for 45 minutes. After roasting, scrape the hot squash with a spoon or fork to remove the “noodles.”
Slather with your favorite spaghetti sauce.
Voila!
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(c) 2016 Leighann Marquiss
Comments (3)
i JUSt ate a spaghetti squash for the FIRST time a month or so ago. i love it! i just eat it with avocado (of course!) and salt and pepper on top 🙂 lincoln is the only other one that will eat it…
we love shredded zucchini- sauteed for our paleo spaghetti.
I have completely forgotten about Spaghetti Squash. This is a great recipe to add for Gluten Free peeps. 😀
Kelly