I’ve found spaghetti squash to be one of my staple foods before I even realized that I had a gluten problem. It’s cheap. It’s easy to make. It’s very versatile. and it makes me not feel guilty about craving carbtastic foods since it has a very low glycemic index score and it’s only about 45 calories for a cup of it!
Ingredients:
Serves 2
1 spaghetti squash
1 – 1½ cups marinara sauce of choice (use more sauce for a bigger squash)
olive oil
1 tbsp of Herbs de Provence *
1 tbsp nutritional yeast
Directions:
1. Preheat oven to 375 degrees. Pour enough olive oil to coat a baking dish and sprinkle herbs in the olive oil.
2. Cut spaghetti squash down the center. Be careful as this is sometimes easier said than done. A cleaver works well.
3. Remove seeds (can save and bake like pumpkin seeds).
4. Place each half face down in the olive oil and bake for 45 minutes.
5. Using a fork, scoop out the cooked squash and place in serving dish. Combine with marinara sauce.
6. Sprinkle with nutritional yeast (to replace parm cheese).
* Herbs can be substituted depending on your taste. Others to try are basil, garlic, onion, dill, etc.
