Friday, August 26, 2016

Baked Spaghetti Squash (gf, df,sf,ef)

Getting more vegetables into my diet
is one of my health goals.
This is an easy way to do it.
Spaghetti squash is loaded with
vitamin A and potassium.
And because it has only a fraction of the calories of pasta,
you can chow down on a lot more of it. 
You can add any type of cheese and store bought pesto,
or keep it vegan by adding this pesto recipe and omitting the cheese altogether.
Add other veggies like broccoli or fresh green peas,
to up the fiber count even more!
It's so versatile that it can please most any palate.

Baked Spaghetti Squash
1 spaghetti squash
cheese (optional)
sauce of choice
(we used homemade gravy and homemade pesto)

Cut squash in half lenghtwise.
Sprinkle with salt and place cut side down
with a garlic clove under each half.
Bake at 375 for 20-30 minutes,
until a fork easily pierces skin.
Cool for about 10 minutes, until it can be easily handled.
Scrape out flesh into a bowl.
Add sauces or seasonings of choice.

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