A Recipe For Gluten Free Spaghetti
2.20.12

From the outside looking in, the gluten-free world might look scary, difficult and maybe even boring.

Three of the most popular questions I receive are:

  • “Can you eat at restaurants?”
  • “Do you ever crave bread?”
  • “So, what CAN you eat?”

My respective answers are:

  • “Yes, many restaurants cater to gluten-free folks and the chefs are very aware.”
  • “There are lots of gluten-free bread options; millet bread is delicious.”
  • “So much healthy food!!”

Once immersed in the delicacies of a gluten-free lifestyle, you will find that everything can be made gluten-free nowadays. Lots of supermarkets have shelves or even aisles dedicated to gluten-free products. Gluten-free is not just a trend; it’s a fulfilling way of life, without all the junk!

I know multiple success stories of friends and family members who opted to eliminate gluten to find that many of their ailments went away! Back problems, weight issues, acne – gluten-free solves it all! Is it ironic how in a modern world full of options, eliminating something can actually help you?

That said, yes, there is such a thing as gluten-free spaghetti noodles (or any type of noodles, for that matter); they are often made with either brown rice or quinoa flour and can be found at Whole Foods. But for today, I used squash for my noodles because squash is in season and a really fun alternative. It’s dishes like this spaghetti squash recipe that make gluten-free appealing, am I right? I like to think so.

Ingredients
Serves 8

  • 3 spaghetti squashes, halved lengthwise and seeded (I had the market cut and seed them for me, which saves a lot of time and effort!)
  • 2 tablespoons fresh diced basil leaves (2 tablespoon basil spice works, too)
  • 2 garlic cloves, diced
  • 3 cups broccoli florets, washed and cut
  • 2 cups button mushrooms, washed and sliced
  • 4 small tomatoes, washed and cut into fourths
  • 1/4 cup filtered water
  • 2 tablespoons extra virgin olive oil

Directions

1. Preheat oven to 350 degrees and lightly grease a baking sheet.

2. Place spaghetti squash cut side down on the prepared baking sheet and bake for 30 minutes in the preheated oven or until a sharp knife can be inserted with minimal resistance.

3. Turn oven off, remove squash and set aside until cool enough to touch.

4. Meanwhile, boil water, basil, garlic, broccoli and mushrooms in a skillet over high heat. Cook for 5 minutes, stirring frequently until vegetables soften and water dissolves.

5. Reduce heat to low and add tomatoes. Allow to simmer for additional 5 minutes just until tomatoes are warm.

6. Turn stove off and cover skillet with tight lid.

7. Use large spoon to scoop the stringy pulp from the squash and place in skillet with vegetables.

8. Toss with olive oil. Serve warm.

Gluten-free is definitely the way to be! You will not miss out on favorite meals like spaghetti, as you will discover that there is a healthy gluten-free option for every food. Give this one a whirl and see how easy and doable the gluten-free lifestyle can be.

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  1. In step two of the directions, you say place the squash cut side down on the sheet, yet the picture shows the squash cut side up on the sheet. Which way do we make it

    ligia | 07.18.2012 | Reply

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