"Pasta-less" Spaghetti
See the picture above? Looks like a delicious spaghetti meal, right? Well, it was delicious, and you can call it spaghetti, but it's not pasta! I made this tasty meal using a spaghetti squash, it's naturally gluten free and great for you. The inside of the squash looks like spaghetti noodles and once cooked they have close to the consistency of pasta noodles. I can have gluten free pasta anytime, but when I spy with my little eye a spaghetti squash at the grocery store I have to take it home with me!
WHAT TO DO:
-Preheat oven to 400 degrees
-Cut Spaghetti Squash in half, long ways
-Scoop out seeds and throw them away
-Spread extra virgin olive oil, garlic (or garlic salt), and ground pepper on the squash meat (I usually spread this mixture with my hands, massaging into the squash meat)
-Lay the squash rind side down, meat side up on a baking sheet and place in the oven.
-Cook for 45 minutes to 1 hour
-Take a fork and scrape from one end to the other getting all of the meat loose from the rind. You will have noodle like squash being loosened from the rind. Once you have all of your spaghetti loose you can add the sauce of your choice just like you would any pasta dish. An organic tomato based sauce is best.
Enjoy your "Pasta-Less" Spaghetti meal! Serve a big green salad on the side.
For more amazing healthy and fun recipes check out the Nutrition Plan that has changed my life.
-
ShellK
One of our faves! Husband and I have made this for years. He's in charge of taking care of the spaghetti squash cooking while I cook the veggie toppings and sauce ...and what he does is stab some holes in a whole speghetti squash and then place the whole thing into the microwave for 10 minutes on high. Then he takes it out, cuts it in half, puts each side, flesh side down, on a plate with a little bit of water on the plate and microwaves it again for 5 minutes. Once both sides have been microwaved 5 minutes flesh side down, he scoops the seeds out and then takes the cooked flesh out with a fork, fluffs it and it's ready for my amazing, home-made veggie-filled sauce to be added to the top...as well as a bit of freshly grated Parmesan. We don't use any oils for this recipe. Just lots of organic Italian seasoning like fresh basil and oregano and some red pepper flakes cooked in with the sauce/veggies. Bottom line is, if you are ok with microwaving, it really cuts down on the prep-time! Also, having an amazing hubby (or boyfriend) who likes to cook! helps to cut the prep-time down as well
-
Thank you so much for this option! I had heard of this prep before but I didn't know anyone who had done it. Awesome, thank you for sharing!
-
ShellK
You're so welcome, Tenley! Love to check-in here and see what you are up to... cause it's always something FUN, HEALTHY and MOTIVATING!
! We aren't gluten-free eaters, thankfully our systems gobble-up anything we shove down it just fine (lol), but we are SUPER careful about what we eat anyway, for fitness and nutrition reasons. We are in our 40s, married for almost 20 years now and both still wear the same sizes we did on our wedding day (me still a size 4 and he still has a size 29 inch waist!). And this doesn't come without work! Because we like to EAT! But we have found the secret is cooking almost all of your own meals. This gives you maximum control over what exactly you are fueling-up with. So, I always have my eyes peeled for any new, delicious recipes that pack the most nutrition into them. Really happy that you located the nasty culprit that was sabotaging your health (gluten) and are focusing on making a positive difference in as many lives as you can by sharing what you've learned and I look forward to following your journey here! Oh, and I have a suggestion for a new category on your website...perhaps you could have a list of which restaurants in San Diego you've found to be the healthiest? Of course, gluten-free ones too for those who need that. We travel to San Diego often, several times a year, and I know there MUST be a ton of healthy eateries there and new ones all the time...so, perhaps you could be the go-to San Diego local that has the best list for the area? Just a thought! -
I love hearing your story. How awesome is it that you and your husband have such a healthy lifestyle, so cool. I love your suggestion too, I think I'll definitely find a way to work it in!
-
Krystine
Tried this last night - FABULOUS! Even my carb-obsessed fiance fell in love with this dish. Thanks for introducing us to spaghetti squash
-
Hey Krystine! Sounds like Kiptyn! haha. He needs his carbs and protein, but ever since the first time I made him Spaghetti Squash he requests it all the time!! Glad you both liked it, that's always a good thing getting to eat healthy with your significant other and family and everyone love it!
-
Danika
Hi Tenley,
I also love pasta-less spaghetti squash! How I cook the squash, is by putting it in the pan the opposite way that you do - so the open inside of the squash facing the pan. Then I put about half an inch of water in the pan. Maybe something to try!
Danika
-
Danika, I know a lot of people do it that way... maybe I'll try it! I like the way I do it because it allows the oil and garlic & pepper to set in.
Yum!! Congratulations on winning by the way! -
Debbie
Hi Tenley. Is this ok for dinner?? I asked the TIU girls but havent gotten a response yet. I have been eating it almost every night. Last night I made turkey "meatballs" with it and OMG was it beyond amazing. I just used ground 99 percent fat free turkey, dried cranberries and a green apple grated. I baked it in muffin tins for 30 mins. It was my favorite meal ever and went perfectly with this!! Thanks for your response =)
-
sandra
spaghetti squash
