Tuesday, June 5, 2007

Spaghetti Alternative

Spaghetti Squash is gluten free

When first diagnosed with celiac, there wasn't anywhere nearby that I could buy gluten free food. Discouraged, I searched for alternative ways to eat normal things. One of my favorites which I stumbled across was substituting spaghetti squash for spaghetti noodles. I love that not only do I get my kids to eat a vegetable unwittingly, it's healthier and has fewer calories than the sometimes-heavy gluten free noodles. It is so easy to cook, too. I don't have a picture of it uncooked, but it is yellow and oblong in shape.

How to cook a spaghetti squash

With a sharp knife, slice the squash in half lengthwise. Scoop out the seeds. Set in a 9x13 pan, face down. Add about a half-inch of water to the pan. Place in a 350 oven for 30-50 minutes, depending on how large a squash you have. Remove from oven carefully, not spilling the water, and let cool. Using a hot pad, hold the squash and scrape it using a fork, top to bottom. It should come off in strands. Pour your favorite marinara sauce over top.


The Empty Nesters said...

Another way to cook spaghetti squash -- jab a fork into a whole squash about 5 times, and then cook in a microwave on high for 20 minutes. You cut it open and scoop out the seeds after it's cooked.

Janice said...

I've been wanting to cook some spaghetti squash but didn't know how to do it. Thank you!

Melony said...

Janice-You are welcome!
Empty Nesters-Hi mom, I keep forgetting that I can use the microwave too. I've done that before, when I was in a hurry. I don't think there is much of a difference either way you cook it.

{lizzythebotanist} said...

oh...this is my favorite! sooo yummy. why would anyone eat spaghetti pasta after eating this?!

Melony said...

lizzythebotanist-I agree! I hardly ever make regular spaghetti noodles anymore.