I love making tasty and nutritious dishes at home; it's a much healthier (and more cost-effective!) solution than going out to eat.
Spaghetti Squash Pasta
Great for a Gluten-Free Diet
If you have Celiac disease, the gluten in wheat, barley, and rye affects the functioning of your small intestine. This is serious and can cause digestive problems, skin rashes, weakness, and depression. The single treatment for Celiac is a gluten-free diet.
Being a pasta lover, Suzzycue also wanted to share this pasta recipe with people who have this condition. She was totally amazed by how good spaghetti squash was to eat. It has a crunch like al dente spaghetti and melds well with tomato and garlic sauces like regular pastas do.
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Suzzycue likes to eat what is in season, and all squash, butternut, acorn, and spaghetti squash are fall foods to eat and enjoy. In fall, you can usually buy squash of all sorts for one dollar a pound. The spaghetti squash Suzzycue used cost one dollar.
Gluten-Free Speghetti Squash Pasta
|Prep time||Cook time||Ready in||Yields|
serves 4 people six ounces of food
- 1 medium spaghetti squash, cut in half and seeds scraped out with a spoon
- drizzle olive oil, over cut sides of squash
- 796ml can diced tomatoes with herbs and spices, drain off juice
- 1 clove garlic, cut top off and drizzle with olive oil and roast in oven beside your speghetti squash
- dash salt, pepper, hot pepper flakes, sprinkled over pasta to your taste
- Wash spaghetti squash, cut in half lengthwise, and scrape out all the seeds with a spoon.
- Drizzle olive oil all over cleaned out surface, sprinkle with salt and pepper, and place cut side down on a baking dish. Tip: This steams the squash from the inside. Always cook squash cut side down.
- Bake at 400 degrees in your oven (Suzzycue baked it to caramelize all the flavors) until soft and take out of the oven to cool a bit. You know it's done when you can poke a fork through the top relatively easily.
- Take your fork and gentle rake it from top to bottom of the inside of the squash to pull string like pasta away from skin. I baked an acorn squash as well, so you could compare the difference of the two squash.
- Place squash strings in a serving bowl. Sprinkle with Parmesan cheese over first so the cheese will stick to the strands of squash. Then scoop out diced tomatos with a slotted spoon so you only get tomatos and add on top of squash. Separate the roasted garlic cloves. They should swish out of their skins if they were baked enough. Sprinkle on more cheese. Suzzycue added hot red pepper flakes here also.
- Re-heat in microwave for one minute and enjoy. Suzzycue did, and boy was she surprised how good this was.