Pull squash strands away from sides whent he squash is finished cooking.
Last night, for example, I made a spaghetti squash alla carbonara with ½ of a squash (recipe below). Today, my husband heated the other half in the microwave for 2 minutes and then added it to pieces of pork loin chop sauteed with garlic, red chilies and sesame seed oil for a completely different flavor. In the first dish, the squash took on its spaghetti namesake’s form; in the second, it was like Asian-style glass noodles – almost translucent and a perfect stir-fry add-in.
I’ve also used spaghetti squash in a gratin-style casserole and have mixed it with good ole marinara sauce and turkey meatballs for a simple, healthy spaghetti dinner.
The thing I like most about spaghetti squash noodles is that they have better texture (they are heartier) than GF noodles. They are also better for you.
Making the spaghetti squash alla carbonara
There are several ways to cook a spaghetti squash. My favorite is to halve the squash, and then place it cut-side down in a glass baking dish. I cover the dish in aluminum foil and cook it at 375 degrees F for about 30-40 minutes, or until the squash can be punctured with a fork easily. I scoop the seeds out when it’s cool enough to handle. If I don’t use the whole squash, I simple cover the unused portion with a bit of saran wrap and refrigerate. Then I reheat the whole thing in the microwave for 2 minutes before scraping the sides and adding it to my next recipe.
For vegetables, I love the color that bright green peas add, the earthy flavor of mushrooms, and a lot of garlic. They each complement the smoky flavor of the bacon I used.
I realize that there are serious health concerns associated with eating smoked and processed meats that contain sodium nitrate (AKA nitrite), but I have a thing for real bacon bits and choose to indulge every once in a while. At the time of this post, Hormel’s bacon bits and crumbles are gluten-free. If you have a butcher or natural foods store nearby, you could instead use nitrate-free, uncured bacon. Just prepare 8 strips of bacon and crumble it for your recipe.
Finally – wine or broth? I prefer the flavor that a dry white wine adds to the carbonara, but the broth also adds moisture and flavor to the mix. Choose the one that you prefer. If you don’t have either on hand, a little water will do.
| Spaghetti Squash alla Carbonara (gluten and dairy free) |
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- 1 spaghetti squash (~2 pounds; we will only use half for this recipe)
- 2 tablespoons olive oil
- medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 cup frozen peas
- 1 cup gluten-free bacon bits
- cup dry white wine or broth (optional)
- 3 eggs
- Salt and black pepper to taste
- 1 teaspoon red pepper flakes
- Preheat oven to 375 degrees F.
- Carefully, cut spaghetti squash in half crosswise using a sharp knife. Using a spoon, scoop seeds and pulp out of the middle of the squash. Sprinkle insides with salt and pepper. Place spaghetti squash in a glass baking pan, cut side down, and bake for 30-40 minutes, or until you can easily insert a fork into the side with only a little resistance.
- When done, remove squash from the oven, and set aside to cool for a moment. Meanwhile, heat oil in a large skillet over medium heat. Saute onion in oil until tender. Add garlic, mushrooms, and peas and saute for 2 to 3 minutes.
- Take one half of the spaghetti squash. Using tongs to hold one side of the squash, scrape the squash pulp out of the skin with a fork and pull it apart into strands. Add squash “noodles” and bacon to skillet and combine well. (Refrigerate the other half of the squash for use the next day.)
- Whisk together eggs, wine or broth, red pepper flakes, and a pinch of salt and pepper. Remove squash mixture from heat, add in egg mixture, and stir together until smooth and cooked through. Serve immediately.
The first 2 steps are how I chose to prepare the spaghetti squash. You could also microwave it, steam it or use a crockpot to prepare the squash.
If you already have prepared spaghetti squash, the recipe should take ~10 minutes to prepare and 10 minutes to cook.
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Article printed from Maoomba, Your guide to simple and delicious every day gluten-free and dairy-free food: https://maoomba.com. (C) Maoomba, LLC.
I’d love to hear how you cook and use spaghetti squash in your meals or even what you think about the idea of replacing GF pasta with squash. Please let me know in the comments below.
About Stormy Sweitzer - Maoomba-in-chief
Love spaghetti squash and cannot wait to try this recipe.
Hi Jimmye – Thanks for dropping by. I hope you enjoy the recipe!
I wish I could find spagetti squash here Vallarta. We have lived here three years and I miss squash!
Hi Carol, thank you for dropping by. I wish I knew of a good substitute. You could always try shredding and wilting some of those tiny green Mexican squash that are used in calabasitas. My husband would trade spaghetti squash for life in PV in heart beat. : )
My favorite vegetable (actually a FRUIT) in the whole world! I eat it EVERY SINGLE DAY! And yes, EVERY SINGLE ONE!
Fruit it is! I think I just get used to eating squash as a vegetable (savory dishes) most of the time, so it’s easy to get caught up in calling it that. But, with seeds on the inside, it is indeed a fruit – just like tomatoes and peppers. Pumpkin is my particular favorite.