I knew the word Pasta would get your attention!

It’s difficult to find someone who doesn’t love pasta. It’s comforting, versatile, affordable, and quick and easy to make. What’s there not to love!

But for some, either by choice or food intolerance, traditional pasta is not an option for them. And to you my grain-free friend, in case you’ve yet to discover it on your own, I give you Spaghetti Squash!

Grain-free (Wheat-free/Gluten-free).

This nutritious vegetable, which resembles a small yellow water mellon on the outside and spaghetti noodles on the inside, is the perfect pasta substitute, and as easy (though not as quick) to make as traditional spaghetti. And let’s be honest; it’s really what goes on top of the pasta that matters, right?

Spaghetti Squash Instructions:

1. Pre-heat oven to 350
2. Cut spaghetti squash in half
3. Scrape out seeds
4. Place face down on baking dish
5. Bake 35-45 minutes depending on how soft you like your noodles. I prefer mine “al dente” so I usually take it out at about 35 min
6. Let cool, then pull out spaghetti squash with fork and top with your favorite sauce

Top your squash the way you would any grain pasta. Have it with meat, or without.

Red sauce.

White sauce.

No sauce.

There’s no rules when it comes to eating pasta!

Here’s a Few Ideas

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