Friday, March 27, 2009

Spaghetti Squash (Naturally Gluten Free)




I have found a new reason to love spaghetti. Not that I really needed another reason, I've always loved spaghetti... but following a low carb diet means no noodles, not even gluten free ones. Just sauce.

And who wants just sauce? Even good sauce?

Enter spaghetti squash. I really thought it would be awful. I tried it once before a few years ago, and it didn't go over well. Michael wouldn't eat it. I ate it, but not joyfully.

And you need to enjoy it if you're going to eat it on a regular basis.

I truly misjudged spaghetti squash. It really needed a 2nd chance. I wish I had given it a second chance sooner!

One forkful of truly well-roasted, tender, al dente spaghetti squash, and I am a convert. It is simply that good. Very good indeed. As a matter of fact, I love it so much now, I'll eat it plain with a splash of olive oil and just a touch of freshly grated nutmeg. Oh my. It's seriously mouth-watering my friends!

Don't believe me? Try it once (unless you're my husband)... and I can almost bet that you'll be adding spaghetti squash to your weekly grocery list.

Here's how to make it:

Roasted Spaghetti Squash

1 2-3 lb. spaghetti squash
Good quality olive oil
Freshly ground pepper
Sea Salt
1/2 cup water

That's it.. that's all you need folks...

Preheat oven to 35o degrees. Split the spaghetti squash in half with a very sharp knife. Scoop out the seeds and stringy stuff (i'm sure there is a better term for this, but I can't think of one at the moment). Place the two sides skin down in a large baking dish. Drizzle 3-4 tablespoons of good olive oil over the two peices of squash. Sprinkle several teaspoons of freshly ground black pepper and sea salt over the squash. Finally drizzle about 1/4 cup of water over the two pieces of squash and add the remaining 1/4 cup of water to the baking dish (this will help to steam the squash.) Roast in a 350 oven for 35-50 minutes until the edges of the squash are just turning slightly golden and caramelizing. Remove from oven and allow to cool in baking dish for several minutes. Using a folk, scrape out strands of spaghetti squash. I usually make my squash first, and then place the roasted strands in a covered, insulated dish to stay warm while I make my sauce.

Serve hot! This makes 3-4 cups of spaghetti "strands." Serve with your favorite pasta sauce. Roasted spaghetti squash reheats well and freezes well!


Oh... what?... You wanted to know how to make the incredible looking sauce in the picture above? Well, you'll have to go visit Pioneer Woman for that amazing recipe! Just use spaghetti squash as your base instead of linguini.
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11 comments:

  1. Oh my. That looks DELISH! I want some spaghetti now! Yum yum!

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  2. We were already planning on spaghetti squash for dinner tonight - and now your delicious post gives me a great new sauce idea! I don't have the patience (or upper body strength) to split then roast the squash. I stab it all over to create steam vents - then microwave it in 5 minute intervals (turning between cycles) until it cracks open. You can still easily scrape out the seeds and strings before pulling out the "noodles." I usually cook it for a few minutes in non-stick pan with some olive oil and garlic before topping with sauce. So good! I love your site!!

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  3. I love spaghetti squash. I corrupt mine though with butter and parmesan cheese.

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  4. You've given me hope. Like you, I've fixed it once but did not eat it joyfully. I done it in the microwave, though. So I'll give it another chance!!

    Wendy
    My Blogs: CalvaryGirl- Life, Designs, and Devotions

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  5. Glad to find your blog! I too love spaghetti squash tossed with fresh parm, steamed spinach, and olive oil :)

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  6. I overloaded myself on spaghetti squash and avoided it this past winter... now I want some again!

    My favorite way to eat it is under spaghetti sauce and cheese then baked. IMHO it really adds that something extra.

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  7. I love spaghetti squash! It's so easy to fix too. Honestly, I don't miss the pasta at all when I eat it this way. Yum!

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  8. Hey GLG! I recently moved to the Asheville area, and @gfhomemaker suggested I get in touch with you about support groups/info. (After following your blog for months, you would think I would realize that you live in NC. I blame ADD) I'm on twitter (@joycatherine), and would love to get in touch with you!

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  9. I love spaghetti squash! Maybe I'll get some for this week--we haven't eating it in forever.

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  10. I just tagged you! Feel free to participate or not. http://glutenfreesoxfan.wordpress.com/2009/03/29/ive-been-tagged-7-things-about-me/

    Never been daring enough to try spaghetti squash. Maybe one of these days.

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  11. I love eating spaghetti squash like that too!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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