Fall is your chance and the perfect opportunity to perfect a gluten free fall spaghetti with spaghetti squash.
You want spaghetti, but you aren’t looking for the grains.
Last April I showed you How to Make Simple Spaghetti Squash. Take a peek to remember how easy it is!
Spaghetti Squash not only tastes fantastic, but it’s super healthy:
Ryan and I picked one spag squash up from the Farmer’s Market last weekend for a measly $4. And with my Spaghetti Squash, I made this incredible + incredibly simple recipe.
Side note: Learn when to pick spaghetti squash.
Instead of leaving the spaghetti squash plain, I made it into a spaghetti dish, incorporating a semi-version of my “own” red sauce for it as well.
Gluten Free Fall Spaghetti with Spaghetti Squash
Click HERE to save this recipe for later.
- spaghetti squash
- garlic cloves
- olive oil
- sea salt
- organic, no-salt-added tomato sauce/paste
- fresh chopped cilantro
- fresh chopped basil
- sea salt
- a few pinches of cumin
- one clove chopped garlic
- Do everything as mentioned in "How to Make a Simple Spaghetti Squash" (the only difference is that this time I placed the fresh garlic on before baking as well)
- Place all red sauce ingredients in a small pan and cook it on low heat, stirring occasionally, until it's hot
- Once the spaghetti squash is done, place it in a bowl and top with the red sauce (and a protein if you want --> we added grilled chicken to ours)
It’s so awesome that we have already had it three times since Sunday! Fall is shaping up nicely.
Tell me: What do you do with Spaghetti Squash?
p.s. pair this with some gut-healing 3-Meat Greek Meatballs.
You will heal. I will help.