Alright, so I am gonna be real. I love pasta and I don’t like substitute pasta. I have found ONE amazing Gluten Free pasta called Capellos, but that is the only one that I have ever fully endorsed! But everyone keeps talking about Spaghetti squash, so I am going to give it a try! I have not had it before, so I just looked for an easy to follow recipe. I also love that Food.com called something squash poop. I am gonna hashtag that for sure!
Alright Spaghetti Squash Recipe from Food.com
1 spaghetti squash
1 head garlic
salt
pepper
olive oil
DIRECTIONS
Preheat oven to 350-375.
Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
Place halves onto an oven safe cooking dish face up.
Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
Then add your favorite tomato sauce and a pinch of Parmesan! Boom, dinner is done. Post on the facebook page if you make this and let me know how it is!!
