You want Spaghetti, but you aren’t looking for the extra carbohydrates. Fall is your chance and the perfect opportunity to perfect a gluten free fall spaghetti with spaghetti squash. Last April I showed you How to Make Simple Spaghetti Squash. Take a peek to remember how easy it is!
Spaghetti Squash not only tastes fantastic, but it’s super healthy:
Ryan and I picked one Spaghetti Squash up from the Farmer’s Market last weekend for a measly $4. And with my Spaghetti Squash, I made Gluten Free Fall Spaghetti with Spaghetti Squash.
Instead of leaving the Spaghetti Squash plain, I made it into a spaghetti dish, incorporating a semi-version of my “own” red sauce for it as well.
Gluten Free Fall Spaghetti with Spaghetti Squash
- spaghetti squash
- garlic cloves
- olive oil
- sea salt
- organic, no-salt-added tomato sauce/paste
- fresh chopped cilantro
- fresh chopped basil
- sea salt
- a few pinches of cumin
- one clove chopped garlic
- Do everything as mentioned in "How to Make a Simple Spaghetti Squash" (the only difference is that this time I placed the fresh garlic on before baking as well)
- Place all red sauce ingredients in a small pan and cook it on low heat, stirring occasionally, until it's hot
- Once the spaghetti squash is done, place it in a bowl and top with the red sauce (and a protein if you want --> we added grilled chicken to ours)
It’s so awesome that we have already had it three times since Sunday! Fall is shaping up nicely.
Tell me: What do you do with Spaghetti Squash?