| Gluten free + Dairy free + Grain free |
Since spaghetti squash turns out looking SO MUCH like spaghetti, a lot of people think it requires some kind of processing. It does not! It's a TWO STEP recipe.
Use it anyway you would use regular spaghetti. My favorite combination is with pesto! That recipe is here.
1 large spaghetti squash
1. In an oven safe baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork.
2. When cool enough to handle (I usually use my oven glove), cut squash in half longwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh with a fork, and set aside until ready to use.
The Author: Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive. I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.
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