This week I’ll go over a handy pasta stand in for not just us gluten free people but really anyone who either is cutting down on carbs or wants a flavourful alternative to standard fare. Spaghetti squash is commonly available at a very low cost this time of year, and can taste delicious! It is quite simple to prepare, and can be good on it’s own or as a pasta substitute. It also happens to be low-iodine, and since it’s a squash it’s gluten free!
First, you have to prepare the squash. This involves cutting it in half, and that can be a bit of work. To speed this up, I cheat and nuke the squash for two minutes to soften up;taking away the hard work that goes into splitting a squash that is still hard!
Second, scrape the inside of the squash clean. If you’ve carved a pumpkin you know what to do. However, the seeds aren’t as good once cooked.
Third: brush the squash with a mixture of olive oil, salt and pepper. Put the halves face down on a baking sheet with parchment paper.
Bake for 45 minutes at 350f, or until fork tender. While it is baking, we can do some prep for our dish!
Peanuts get roasted
Green onion and parsley get chopped, and mixed in with some olive oil, salt, pepper, and red wine vinegar. This becomes the dressing for the squash! It also goes good with pasta sauce, or many other garnishes. Mix it up and give it a try!
Using a pair of forks scrape the inside of the squash. The flesh should come away easily in strings. If not, give it some additional oven time.
Mix in the roasted peanuts, chopped onion, parsley and dressing. Toss with the forks you scraped the squash with until everything is mixed up well.
Serve as a side dish or on its own. Tastes good with a bit of pepper!
Hopefully this gives you a good, easy recipe to use to cook this cheap delicious vegetable. I know trying something new or cooking an unknown vegetable can be intimidating but this one is worth the practice; plus it’s cheaper than gluten free pasta!
Hope you enjoyed,