savoury roasted spaghetti squash

Spaghetti squash is a wonder of nature, and heaven-sent for people who choose not to include wheat in their lifestyle. You can have the goodness of spaghetti without actually eating spaghetti!

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Squash is naturally gluten free, and full of anti-oxidants. The spaghetti squash gets its name from the fact that when cooked, the inside flesh of the squash pulls off into long strands resembling spaghetti noodles. Squash is naturally rich in beta-carotene (as most orange vegetables are) which is an important immune-boosting and eye health nutrient. It also contains vitamin C, and manganese to aid in metabolism and bone health.

Enjoy this delicious vegetarian and gluten-free meal any night of the week. I like to top mine with a fresh homemade salsa as well. YUM!

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Ingredients:
1 spaghetti squash, cut in half
sea salt and seasoning (dry spaghetti herbs like oregano, thyme, rosemary and basil go well)
coconut oil
(optional) fresh salsa topping = diced tomato and sweet onion, drizzled with lemon juice and olive oil

Recipe:DSC07539
1. Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the middle mess of seeds **(see below for how to eat the seeds!)**
2. Spread coconut oil over the squash (even on the sides) and sprinkle with sea salt.
3. Bake in oven for 45-50 minutes, or until fork goes into squash flesh easily with little resistance.
4. Remove from oven. With a fork, start pulling apart the inner flesh of the squash to reveal strings of spaghetti!

Top with homemade fresh salsa, tomato sauce, pesto, or whatever else you want! You now have delicious gluten-free ‘pasta’, go nuts 🙂

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squash, potatoes, and more potatoes – oh my!

Extra Bonus Snack!
As I was making this meal I was thinking to myself “if I can eat pumpkin seeds, does that mean I can eat squash seeds too?”. So I looked on the internet and sure enough ‘Roasted Squash Seeds’ is a legitimate thing. Instead of throwing out the seeds when you make this recipe, scoop them out and roast them! I drizzled mine in a little coconut oil, then sprinkled them with some sea salt for flavour. I roasted them on the same pan as the squash but kept an eye on them took them out after 15 minutes. They turned out like this:

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Success! A delicious savoury crispy snack. Don’t be afraid to try something new in your kitchen today – you’ll never know if it works unless you try. Now I have a new off-the-hook crunchy snack and I aint lookin’ back 🙂

-Emily

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