Spaghetti Squash (Gluten-Free)
I discovered spaghetti squash as a meal when vegetarians were the main special food needs categories for groups I planned catered meals for. Food allergies didn't exist in the zeitgeist back then.
Equipment
- Bread knife or safer sawing knife.
- Spoon
Ingredients
- spaghetti squash gourd
- extra virgin olive oil
Instructions
- Score the gourd lengthwise. do not try to cut the hard gourd raw
- Bake your spaghetti squash for about 20 minutes at 350°F or so. Then softened, you can cut where you scored. Tip: for the ends (like on pumpkins, take the firmly planted inside squash knife and twist to the right at the top and then at the bottom of the squash and that should do the trick break it open fully into two halves)
- Face the two halves down on a baking sheet. You can add a ‘lil EVOO if you like.
- Bake for 50 minutes or until you can scoop out strands easily with a spoon. You can test with a fork if you like. About half way through, when you see browning, flip the halves so they're facing up, and add a 'lil more EVOO drizzle.
- Optional: keep the healthy seeds and enjoy them as snacks! Roast them along when you're baking the squash.