Being gluten-free or grain-free doesn’t mean you don’t get to eat good things. In fact, I think you eat better things. I’ve shared zucchini pasta, which is really delicious and also this quinoa brown rice pasta alternative, but I love spaghetti squash- nature’s pasta. It’s in season now and also super easy to make… especially this way as no knife skills needed till it’s knife easy.
– Wash the squash
– Preheat oven to 350 degrees
– Place squash in a low pan on parchment paper
– Bake for approximately 1 hour and 20 minutes
When ready the outside may be a little brown and crispy- and when you touch it (not with bare hands) you will see it’s “soft”. As you can see in the image it indents easily when I put the knife to it.
– Cut in half
– Use a fork to scrap out the squash- it’s spaghetti ready!
As with most of my “pasta” I love to season with garlic, basil, olives and olive oil. And that is what I did here too.
It’s super delicious and easy to make. Enjoy!