Sunday, October 10, 2010

Gluten-free Spaghetti

Well, it's not actually spaghetti. It's not even pasta. It's a vegetable called spaghetti squash.

Sidebar: By the way, I have nothing against gluten. I actually think that it's the glue that holds me together!

Spaghetti squash can be prepared by cutting it in quarters lengthwise and removing the seeds. It can then be steamed for approximately 15-20 minutes. Once cooked, the insides can be scraped with a fork to remove the stringy meat.

I like to dress the spaghetti squash with a little drizzle of olive oil, a dash of sea salt and a sprinkle of oregano. It can be enjoyed hot or cold.

The dish seriously looks like pasta. When I served it recently, at a family function, people thought it was vermicelli! However, the taste can be described as cool, crisp and a little sweet.

Don't forget about those seeds! Wash of them thoroughly using a colander and spread them over a cookie sheet lined with aluminum foil. Sprinkle with a little sea salt and bake them in the oven for a approximately 10 minutes. You will end up with an amazing batch of toasted spaghetti squash seeds that taste very similar to pumpkin seeds. You can use this process to toast any type of squash seeds.


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