I cannot even remember the last time I used gluten free pasta because I have been using spaghetti squash for so long now!
It just is quick, easy and versatile. I take a spaghetti squash, and microwave it for a few minutes whole. This softens the skin enough to cut it. I slice it in half and place it face down on a baking sheet. I bake it for 30-45 minutes depending on the size of the squash. The trick is to not over cook it a fork should go through fairly easy.
Once it is done I scoop out the seeds and then am left with squash that is the stringy texture of spaghetti! I love it.
I use it in place of pasta. I am big fan of sauteing some chicken or ground turkey with vegetables and stewed tomatoes and tossing it over the squash. For me, it is simple and quick, I cook the squash on Sundays and it keeps well all week long in the fridge.
This is chicken breast cooked with some spinach, crushed tomatoes and a teaspoon of olive oil. I tossed that over some squash last night.
What is really amazing?
1 cup of cooked squash has 42 calories and 1 gram of protein no fat and 10g of carbs!
1 cup of cooked pasta? has 220 calories and 43 grams of carbs!!!!
Clearly the better option is the squash!
My All time favorite recipe with the Spaghetti Squash is to make the Italian Pie with it!
What do you swap out for pasta?