For some people cutting out pasta is a way to get carbohydrates out of their diet to stay healthy. For others who suffer from gluten intolerance or Celiac disease -- there's no choice in the matter. That pasta has got to go. Luckily there is a winter squash that makes an amazing substitute, and is much healthier than your average pasta.
Spaghetti squash is called that for a very good reason: Once you cook the squash, you can pull out the flesh that perfectly resembles spaghetti. The texture is, of course, different but not so different that you can't make your favorite red sauce to top it off and sprinkle on some Parmesan to a wonderful effect.
You won't miss your wheat with this amazing recipe for a perfect spaghetti dinner with a few simple ingredients.
"Better Than Spaghetti" Dinner
1 spaghetti squash
2 - 28 ounce cans of whole tomatoes
8 cloves of garlic
1/2 cup olive oil
1 teaspoon fine sea salt
Pinch of red pepper flakes
1. Heat olive oil and garlic in a Dutch oven on a medium heat for ten minutes until brown. Do not overheat the oil or garlic or it will make the garlic acrid. Add the red pepper flakes right before the tomatoes and let cook for about five minutes.
2. While the garlic cooks, pull the stems out of the tomatoes and put them all in a large bowl. Use your hands to squash together the tomatoes, then add them to the Dutch oven along with the salt. Heat sauce on medium for about four hours, stirring occasionally.
3. While the sauce cooks, preheat your oven to 350 degrees. Halve your spaghetti squash and remove the pulp in the center of the squash. Drizzle olive oil over each side of the squash and salt and pepper.
4. Place the squash face up in a roasting pan and allow to cook for 45 minutes to one hour. Test with a fork, and the squash should pull away from the sides, resmebling spaghetti when it is finished.
5. When sauce and squash are finshed, serve squash with red sauce poured on top. Top with Parmesan or shredded mozzarella and serve.
Makes: 4 servings
Image by McCall N/Flickr