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.