When I worked at Red Bull, my svelte forty something boss used to lament the wonders of the Spaghetti Squash. Back then the thought of it scared me. Squash that you can substitute for pasta? Gross. I was happy in my wheat induced haze. I was happy eating crazy carb loads at every meal. But no more. Being gluten-free means getting creative with meals, means braving new vegetables like the squash pictured above. Combined with a thrown together meat sauce (sugar-free pasta sauce with organic turkey and fresh mushrooms), this has become my husband’s favorite new gluten-free meal.
Here’s a link to this great pasta substitute’s nutrition info. In summary, the spaghetti squash has 42 calories per 155 grams (which equates to over a cup!). Compare that to around 174 calories in 1 cup of whole wheat pasta. Even if you’re not ready to go gluten-free your waist line will appreciate this recipe. It only has 10 carbs per serving too, compared to around 36 carbohydrates in the aforementioned pasta, which makes it the prefect treat for those leaning toward a lower carb lifestyle.
Here’s now to make this low-glycemic index, gluten-free, and positively delicious food:
- Preheat your oven to 375 (ovens vary so adjust as needed).
- Wash the outside of your squash with soap and water thoroughly.
- Carefully slice the squash down the middle into two halves. Scoop out the seeds.
- Fill a 2 inch baking dish with an inch of water.
- Place both halves of the squash face down in the pan.
- Bake for 30-40 minutes depending on your oven (30 minutes is prefect in mine).
- Remove squash, allow to cool in fridge for 10-20 minutes (I’m impatient so I wait about 5-minutes, honestly).
- Grab a plate or bowl. Then run a fork over the inside of the squash in a scooping motion so that strands separate into your bowl.
- Season, butter, or oil to taste.
- Finish with the meat or vegetarian sauce of your choice!