Spaghetti Squash is a great alternative to pasta for people who have a gluten sensitivity. They tend to be big and super hard to slice through until they’ve been cooked, because of this, I opt to cook them whole, rather than sliced in half, and just do a longer cooking time. Once your spaghetti squash is cooked you can toss it with whatever sauce you desire- Marinara, Alfredo, Pesto, or anything that suits your fancy.
-1 spaghetii squash
Using a sharp knife, make a few slits into the spaghetti squash. Bake at 400 for 1 and a half hours. Cool 20 minutes. Once cool, slice the spaghetti squash in half and use a spoon to scoop out the seeds in the center of each half. Then use a fork to shred the entire squash into spaghetti ribbons. Toss the warm ribbons with your favorite sauce and serve.
