Honestly, you cannot go wrong with this Vegan Lemon Lime Cilantro Spaghetti Squash.
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Spider Web Spaghetti Squash Multi Flavored Gluten Free
I was reminded of all the fun things that can be done with spaghetti squash when I came up with this Spider Web Spaghetti Squash Multi Flavored Gluten Free.
I needed another “main dish” recipe for the Holiday, 2012 eBook that I’m currently working on. My SIL mentioned, “What about something with Spaghetti Squash?”
Two things happened:
- I got super excited when I remembered I have a Spaghetti Squash and Meatball Boats recipe I’ve never shared with you yet (thus, will be in the eBook) and
- I immediately decided to make some multi-flavored spaghetti squash that night
It was good, easy and best of all…..it looked like spider webs so I knew it would be the perfect recipe to share for Halloween!
Spider Web Spaghetti Squash Multi Flavored Gluten Free
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Spider Web Spaghetti Squash Multi Flavored Gluten Free
Author: Sarah Kay Hoffman
Prep time:
Cook time:
Total time:
Serves: 4-6
Simple, delicious, fun and Halloween festive! A Spider Web Spaghetti Squash Multi Flavored Gluten Free recipe.
Instructions
- Bake the spaghetti squash like normal (see old post: [b]How to Make Simple Spaghetti Squash[/b])
- Once you take it out of the oven, scrape all the spaghetti squash into a bowl
- Increase the oven temperature to 425 degrees
- Add 1 tbsp olive oil + sea salt to the spaghetti squash in your bowl
- Evenly spread out the spaghetti squash onto your pan again, but make sure the tinfoil is coated with olive oil
- Once the spaghetti squash is spread out, add your flavorings (I did: ¼ thyme, ¼ chili powder, ¼ cinnamon and the final ¼ just plain)
- Bake for another 15-20 minutes
- Spread out on paper towels to cool or serve
Mix in the olive oil and sea salt by hand.
You can use whatever flavors you want. The ones I recommended we really loved!
Bonus tip: you can also mix all these flavors together. Tastes great!
Keep it in the oven a little longer if you want even more crispy ones.
Happy Halloween!
p.s. Today is my mama‘s birthday!
Xox,
SKH
Mushroom and Spinach Turkey Burgers
I eat a lot of boring foods. Boring is subjective, but by Western culture definition, I eat very plain and boring. I don’t classify my Mushroom and Spinach Turkey Burgers in that category, though.
That said, this “boring” way of eating has helped me heal in a thousand ways.
My boring foods might be boring on their own, but the way I put them together is delish.
The best example I can (currently) give is turkey. I eat a ton of it, but I make it colorful daily so that it’s never too plain and boring.
Turkey is nothing to write home about.
No one eats turkey plain ole Jane and raves, “Best thing I’ve ever eaten!” Am I right?!
I eat a ton of it. They have ground, organic turkey now at Costco, and that works for us.
But rarely do I eat it as is. I make it colorful daily and dress it up in different ways so that it’s never too plain and boring.
Take these Mushroom and Spinach Turkey Burgers, for example. They are filled with flavor, and if you love turkey, you must try them to spice up the turkey life.
Mushroom and Spinach Turkey Burgers
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Mushroom and Spinach Turkey Burgers
Author: Sarah Kay Hoffman
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6
Super simple Mushroom and Spinach Turkey Burgers.
Ingredients
Instructions
- Mix all ingredients together in a mixing bowl.
- Form into patties of whatever thickness you enjoy.
- Grill outside or in a pan on the stove.
Notes
If you grill on a pan on the stove, use 1-2 tbps. Nutiva Organic Coconut Oil or Organic Buttery Coconut Oil to fry in.
Xox,
SKH
Gluten Free Homemade Mango Salsa
This gluten free homemade mango salsa is exactly what you need in your life this Cinco de Mayo.
It is an easy and super healthy salsa. And let’s be honest -> you don’t need Cinco de Mayo to enjoy this. Enjoy it year round.
Gluten Free Homemade Mango Salsa
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Ingredients
- 2 whole mangos, cubed into small pieces
- 1 baby tomato, cut into small pieces
- 1/4 – 1/2 small red onion, minced (depending on how onion-strong you want it)
- few pinches fresh cilantro leaves
- 1/2 lemon (fresh-squeezed lemon juice)
- 1 tbsp freeze-dried jalapenos
- 2 tbsp shredded coconut
- pinch of sea salt
- pinch of ground pepper
- 1 tbsp coconut oil
Directions
- Coat a pan with 1 tbsp coconut oil
- Place all ingredients in a mixing bowl and mix up by hand
- Set mixture in the pan, and cook on low for a few minutes (the longer you cook it, the mushier the mangoes will become)
p.s. Use this recipe alongside my Fiesta Fajita Quesadillas.
Xox,
SKH
How to Make Gluten Free Mashed Cauliflower Potatoes
Today I want to teach you how to make gluten free mashed cauliflower potatoes.
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Gluten Free Fall Spaghetti with Spaghetti Squash
Fall is your chance and the perfect opportunity to perfect a gluten free fall spaghetti with spaghetti squash.
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