Navigating the wheat free, gluten free diet


I’ve heard a lot of hype about spaghetti squash.  Way before going gluten-free I’d seen it used by a college roommate as a low-carb substitute for spaghetti. While I love me a good squash, I’d never gotten around to cooking it because, well, autumn squash are kind of unwieldy and difficult to deal with in the kitchen.

But I was wrong, and though squash of any variety might be a tad overhyped in a trendy, Food Network sort of way, I thoroughly enjoyed my faux-pasta meal.

Then, the other day at local supermarket Ward’s I became mesmerized by a seemingly endless supply of gourds.  They looked so perfect for fall that I had to get one.  Once I had it it sat on my kitchen counter for about 2 weeks while I figured out what to do with it.  Traditional spaghetti sauce is boring, so I opted for pesto and a lot of cheese.

What you’ll use:

-1 medium-sized spaghetti squash (serves two). Spaghetti squash is so-called because the innards resemble strands of spaghetti. Forking out the little squash noodles was the funnest part of the shebang.

-1 jar of storebought pesto

– 2 cups of mozzarella cheese

-Shredded Parmesan cheese

-(Optional) chicken breast, cut into bite-sized pieces.

What you’ll do:

-Preheat your oven to 375

-Poke holes into the spaghetti squash all around so it doesn’t burst while baking.  You need only to make little notches in the skin of the squash to accomplish this.

-Bake the spaghetti squash for 1 hour.

-If you’re using the chicken, saute it in olive oil with salt and pepper until cooked through; set aside.

-Remove spaghetti squash from oven and let cool for a few minutes.  Gently cut the squash in half and scoop the seeds out with a spoon.  Use a fork to to remove the spaghetti-like flesh and place it into the saute pan with the chicken

-Put 3/4 cup of pesto and cheese in the saute pan. Cook until the cheese is melted and the dish is heated through.

-Sprinkle with Parmesan and serve with a side of buttered GF bread.




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