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Growing up my family ate Italian food at least three times a week. At least. We used to joke that we should have an “i” on the end of our last name since we were obviously secretly Italian. We loved anything with garlic and sauce on it. And I still do. BUT now that we’re mostly gluten-free we’ve had to make some adaptations. So here is a way to make a classic spaghetti/pasta dish for GF households…even if you’re not Italian 🙂

To replace the penne, spaghetti, shells, or any type of noodles use spaghetti squash. There are a lot of different GF pasta replacements lining the grocery store shelves but most of them use rice or some type of GF flour. We try to stay away from a lot of processed foods so we don’t buy them. We use spaghetti squash because it’s a vegetable and veggies rock! Duh.

I had never made, let alone ate a spaghetti squash until 2-3 years ago. They are super easy to make and taste awesome! To start take your spaghetti squash and cut it in half, lengthwise. Be careful, sometimes this is challenging. Once cut in half, scoop out the seeds. We save the seeds, de-goop them (yes, that’s a technical cooking term, at least according to me), toss them in olive oil and salt, and bake on a cookie sheet until crunchy – yummy treats! Once the seeds are scooped out, place the squash halves in a pan and cook at 400° for 40-50 minutes. To check if it’s done take a fork and run lengthwise. If the squash comes up easily it’s ready! Run the fork from stem to stem in order to get all the “spaghetti” strands out. Add your toppings and enjoy!

Roast the seeds just like pumpkin seeds!

Immediately after cooking (even though they look just the same pre-cooked!)

Getting those strands out!

Almost done, just missing one topping...

The final product! Trust me - this will fill you up!

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