I’m sure you guys have noticed that I have a new obsession.
It has become a staple for the Ravelli Weekly Menu. I literally squealed when I saw it at the Durham Farmer’s Market this past weekend. The folks working the booth were pretty tickled by my sheer joy.
I’ve seen a few different ways to prepare spaghetti squash. My usual prep:
I start by slicing the top off of my squash – the end with the stem. Then I flip it over onto the cut portion so that it can stand tall on a flat surface – that makes it easier for the next part: slicing the squash in half lengthways.
I scoop the seeds out and discard. Then I use my baking sheet that has sides, and I fill it with about a quarter inch of water. Place the squash face down and BAKE at 400 degrees for 45 minutes.
Then I just use a fork to scoop out the strands, and I have “pasta” ready for whatever I’m in the mood for that day.
Last night’s Mix:
I sauteed 1/2 of a yellow onion with 2 tbsp. of olive oil on medium heat until the onion browned. Then I added 3 cloves of minced garlic and cooked for one minute. I reduced the heat to medium low, then added 10 cherry tomatoes quartered and continued cooking for about 5 minutes.
Finally, I added in the spaghetti squash “noodles” and stirred well to incorporate the ingredients. Finishing the dish off with 1/3 cup feta cheese crumbles and about one tbsp. fresh slivered basil.
To give this dish some staying power, I also added in a few pieces of Al Fresco Chicken Sausage.
Delicious! I loved this dish – no surprise. It had all the tasty elements. It was so tasty in fact, that I didn’t even miss the “real” spaghetti noodles.
I think that’s what keeps surprising me about all of the recipes I’ve tried. I don’t feel like I’m lacking any flavor, substituting spaghetti squash for gluten free noodles.
Actually, the only thing I’m lacking: calories, fat, carbs, starches, sugars. What I’m gaining: Fiber and nutrients!
PLUS spaghetti squash is naturally gluten free!
I like naturally gluten free, then I don’t have to worry!