Italian Dinner using Spaghetti Squash

September 13, 2012

I made this Monday night.  The weather was dreary and a hot meal sounded right.  Pasta comes to mind.  But I have quite the challenge in the kitchen now.  My new roommate (as of Monday) is gluten free.  Enter: Spaghetti squash.  It takes on the appearance of spaghetti after cooked and shredded.  It also pairs perfectly with pasta sauce and Italian meat.  This dinner requires minimal effort which should appeal to the busier people of the world.  Try it out on a cold weekday when you don’t feel like chopping, shredding, sauteing….

Italian Dinner using Spaghetti Squash

 

 

 

 

 

 

 

 

 

 

Ingredients (serves 4):

1 Spaghetti Squash (the yellower the better)

2 Cups of pasta sauce

Italian meat (Italian sausage or meatballs)

Parmesan cheese

 

First, slice the ends of your spaghetti squash and then cut the whole thing in half lengthwise.

 

 

 

 

 

 

 

 

 

 

 

I then rubbed the halves with a little olive oil.  Place skin side up on a foil-lined baking sheet and bake for 50 minutes to an hour at 400 degrees.

 

 

 

 

 

 

 

 

 

 

 

Once the spaghetti squash is done, flip over the halves to cool.  In a pan, cook your sausage according to the package.  Add the pasta sauce to heat or use homemade.  When the squash is cooled, take a fork and scoop out the “spaghetti” with a fork.

 

 

 

 

 

 

 

 

 

 

 

Top the “spaghetti” with sauce and sausage and a sprinkle of parmesan cheese.  I served it with garlic bread since you are technically only eating a vegetable (GF bread for roomie).

 

 

 

 

 

 

 

 

 

 

Healthy and delicious!

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