One of my most difficult times to be on the GAPS diet is when I am fixing a pasta dish for my family and I can’t have any – until now!
I have found the joys of spaghetti squash.
Have you ever found joy in a vegetable? Well, I have and it spaghetti squash is a wonderful substitute for spaghetti pasta. After cooking, the noodles in spaghetti squash magically appear! Add some tomato sauce or just smother those noodles with butter and you have a wonderful meal!
Spaghetti squash, a wonder of a vegetable, is actually a winter squash, like pumpkin. It varies in color from yellow to dark orange and is a good source of vitamin A, folic acid, potassium and beta carotene. Plus, it so easy to prepare!
You need one or more spaghetti squash. Cooking time will depend upon the size but normally 45 minutes to one hour is all that is needed. First, rub olive oil on the skin and place the spaghetti squash in a pan – don’t even bother cutting it up. Bake for 30 minutes at 350F.
After 30 minutes, remove from the oven and pierce the skin of the spaghetti squash with a fork in several places. This allows steam to escape. Continue cooking for another 20 – 30 minutes or until tender.
When tender, remove the spaghetti squash from the oven and allow it to cool until you can work with it. Then, cut the spaghetti squash in half.
Scoop out the seeds and discard. The seeds are large and much like a pumpkin’s seeds.
Fluff the pulp inside the spaghetti squash shell with a fork or spoon.
Place the “noodles” in a serving dish and top as desired with sauce or just add butter and salt (from my affiliate -where to buy REAL salt) to taste.