Have you fallen for the low-carb or no-carb diet craze? Are you riding the gluten-free train?
Perhaps you’ve been diagnosed with Celiac Disease and actually can’t have gluten. Or maybe you’re someone like me who does not have Celiac Disease but simply can’t tolerate/digest wheat.
For months or even years, you’ve avoided all types of pasta. White pasta, wheat pasta, lasagna, manicotti, and more. (oh the glorious days when we were young and could eat anything!)
And every once in a while, you CRAVE pasta. The craving gets so intense that you just say screw it! You indulge in a big bowl of pasta and suffer the agonizing aftermath (bloating, gas, constipation, stress from feeling and looking 9 months pregnant) for days.
If you can relate to anything (or everything) I just said, then I have a solution for you!
The next time you’re craving pasta, make Spaghetti Squash! (you know that weird looking yellow cylinder shaped squash you have no idea how to prepare?)
Spaghetti Squash (after being baked) looks like Spaghetti, tastes like spaghetti, and it’s super simple to prepare. You can top it with red sauce, create a lasagna bowl, or simply add olive oil, fresh herbs, garlic, and spices). I encourage you to get creative!
Tip: Cook once, eat three times. Make an extra spaghetti squash and save the rest for lunch during the week. Add a simple side salad and you got yourself a delicious and nutritious lunch/dinner!
- 1 spaghetti squash
- Preheat the oven to 375°F.
- Wash the outside of the squash thoroughly. Halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
- Arrange squash in a 9x13-inch baking dish, face down.
- Pour ½ cup water into the dish and bake until just tender, about 30 to 35 minutes.
- Rake a fork back and forth across the squash to remove its flesh in strands…just like spaghetti!
- Top with your favorite sauce, toppings, and seasonings.