Gluten Free Spaghetti! Hip Hip Hooray!

I know, I know, if you read this blog and you are gluten intolerant or allergic to gluten you probably don't eat spaghetti very often.


But don't check noodles off your list of stand by weeknight meals just yet.


And don't think you can't have spaghetti if you are watching your waistline...because it just isn't true...


Because in lieu of high carb, gluten laden noodles you can use spaghetti squash!

Go ahead...get excited...you know you are!

Spaghetti squash is typically available year round at the grocery store, but is in season in early fall through winter. And since we are about to change to a new season we have fall fruits and veggies to look forward to now at the farmers markets!

Spaghetti squash is a small, watermelon-shaped squash that can be anywhere from 2 to 5 pounds (on average). It has a golden-yellow, oval rind and a mild, flavor (making it very easy to pair with most sauces).

And with only approximately 40-50 calories, 2 grams of fat, and 10 g of carbs (net carbs will be lower because of fiber) per cup it a great option for not only folks who can't tolerate gluten but for anyone watching their waistline or just if you want to try something new and more nutrient dense than your average pasta.

So go on, keep all the enjoyment of the sauce, meat (or meat substitute), vegetables, and parmesean cheese....but lose the noodles (the starchy, gluten laden ones at least).

For your culinary pleasure, here are the instructions for making one (if you aren't already familiar with this delectable low carb/low glycemic index/gluten free treat).


To make spaghetti squash you will need:
1 spaghetti squash, cut lengthwise
2 tablespoons olive oil (or pam spray)
salt and pepper to taste

Directions:

• Preheat oven to 350 degrees fahrenheit
• Cut spaghetti squash lengthwise

• Scoop out all of the seeds and discard
• Spray baking dish (size depends on the size of the squash) with non stick spray or coat bottom with a little olive oil
• Rub a little olive oil, and salt and pepper on the inside of the squash
• Place squash halves face down on the baking dish
• Bake for approximately 60 minutes (when it's finished you will be able to easily puncture the outside of the squash with a fork)

After your squash is finished, it's time to scoop your 'spaghetti noodles' out of the squash halves...

....and enjoy!


Give yourself a big heap of spaghetti squash and cover with your favorite homemade (or store bought) pasta sauce.

I usually use a tomato based sauce (with whatever veggies I have available: tomatoes, green pepper, red pepper, a little onion added in) but I'd love to hear what kind of sauces you use with these tasty 'noodles'.

You could also serve it with just with some fresh parmesean and a little butter or olive oil, or tossed with olive oil, feta, vegetables, and a few olives (if you wanted to go for some gf greek spaghetti).

Pair with a nice caesar salad (sans croutons of course) and you have a nutrient dense, lower calorie meal option. 

Get creative and please let me know if you do something different that might be fun to try!