spaghetti sans noodles

Spaghetti without noodles?

Say whaaat?

For those of you choosing/have to go gluten free {or at least reducing your gluten intake} or you're just adventurous, here is a way to mix up an Italian favorite. All you need is a spaghetti squash to replace the noodles. Some of you are thinking, 'Duh-uh.. spaghetti squash.. of course you'd use it for spaghetti." But hopefully most of you have the same reaction as I did, " WOAH! That's so cool! Spaghetti squash for spaghetti noodles! Awesome!" If you had the first reaction, you prob know other really cool things... so share the goods. 

Start out by cutting a spaghetti squash in half and placing the two pieces face down in a baking pan. Bake for 30-40 minutes at 375 degrees. 

While the baking is going on, go ahead and make your sauce like you normally would. We sauteed garlic, onion, zucchini and yellow squash and mixed in a third of a jar of tomato basil sauce from Trader Joes. 

 

 Once the squash is nice and cooked, you will take out the guts {the seeded parts} and then fork out the rest. Think: scratching a back with a fork. It comes out all stringy and noodle-ie.

Fork {or spoon} the insides into your sauce and mix it all up.

  Serve and sprinkle with cheese, top with basil, do your normal spaghetti routine.

Most importantly, eat up & ENJOY!