Pesto Spaghetti Squash Boat {Gluten Free}

June 8, 20141 Comment

Let’s just talk about all the pluses of this simple little dish. It’s cheap (my squash cost a total of $1.50 at the grocery store). Its vegetarian and gluten free. And, you don’t have to dirty up any dishes with this meal- simply eat out of the squash itself.

You will love making this really easy dinner. One squash = dinner for two. How perfect! Or if it’s just you, eat one side for the dinner and take the other to work. Perfecto.

With spaghetti squash you get all the yummy tasty benefits of eating pasta without the wheat, heaviness and fatigue afterward.

You will need: 1 medium sized spaghetti squash, pesto sauce (store bought or homemade), parmesan cheese, garlic powder.

This is how it should look when you scrape the sides! Photo: Roasted Root

This recipe is as simple as 1, 2, 3. Put your spaghetti squash in the microwave for 1 minute. This softens it up for the cutting you are about to do! After the minute slice your squash half in two long ways.

Gut your squash. So take a spoon and get rid of all the seeds and extra junk inside that resembles a pumpkin. You are going to be eating the fleshy walls of the squash, not the soft gooey insides.

Once the insides are out, sprinkle some garlic powder over the fleshy sides. And lay the two parts of the squash face down on a baking sheet. Set the oven to 375 and cook your squash bowls for around 25 minutes.

After 25 minutes, pull them out of the oven. Use a fork to scrap the inside walls toward the direction of the center. You will see that the flesh looks very much like noodles.

Once you have scarped and filled the squash bowl with its natural ‘noodles’, add some pesto sauce and parmesan cheese.

Serve and enjoy this filling, gluten free dinner.

If you are looking for another awesome recipe for spaghetti squash, I made this yummy meal in the fall – Garlic Spaghetti Squash. It’s awesome.

Gluten Free Avocado Alfredo Pasta

November 18, 20131 Comment

Talk about quick and easy! Want to make an impressive meal for dinner guests, but you really don’t have the time to slave in the kitchen all day? Man, I think that sounds like a dream.

This Gluten Free Avocado Alfredo Pasta is your dream come true! With fresh ingredients and the creamy natural avocado texture, your guests or family will be scrapping the bowl for more. This dish is quick and easy to make.

OK, it takes a little longer than pouring a jar of marinara sauce on wet noodles. But with a couple extra minutes comes homemade, healthy heaven. Who doesn’t want that?

You will need: gluten free corn noodles, 2 small avocados, salt and pepper to taste, ¼ cup shredded Parmesan cheese, 2 tbsp. dried basil (you can use fresh too), 3 tbsp. olive oil, 3 cloves garlic.

Yummy avocado sauce in the food processor!

Hopefully, you know how to make spaghetti noodles. Making gluten free ones is no different than regular. Let a cooking pot on the oven come to a boil and place the desired amount of gluten free noodles in the hot bowl. Let them cook. And strain when done.

Cool fact: my mom taught me this – you can throw a wet noodle against a wall and check to see if they are done. If the noodle sticks to the wall, you are done. If it falls to the ground, it needs more time in the pot.

You are going to make the avocado topping in the food processor. So, cut your avocados (take off the skin) and add the fleshy part to the processor. Add in the garlic, olive oil, basil, salt and pepper and Parmesan cheese. Blend this all up.

It may take a while for the avocados to fully mash up. You may need to stop the processor a few times and mix the avocado mixture around.

When the noodles are done, spoon out this mixture on top of them – and fold into the noodles just like any marinara or pesto sauce. Sprinkle more parmesan on top, if desired, and serve. This is a rich meal that will please a lot of parties. File this recipe away. You will use this more than you know. Quick, easy and healthy Avocado Alfredo {gluten free} Pasta! Dive in.

Light Garlic Gluten Free Pasta

October 19, 2013October 19, 2013Leave a comment

Last night was simply heavenly – it was the first time in a long time that I really have had a chance to breathe.

So, I curled up in my bed with a nice bowl of comfort pasta. Was not feeling like spaghetti sauce – or even pesto.

Sometimes you just want something light and comforting. And, this simple recipe hit the spot. There is nothing like curling up in bed, in a sweater, reading a book – with lit scented candles.

You will need: gluten free corn pasta, ½ cup parmesan, 7 grape tomatoes, ½ tbsp. garlic powder, 2 tbsp. olive oil and pinch of crushed red pepper.

Boil water in a pot (think you know how to make pasta) and set your corn gluten free noodles in there – when boiling. I like corn pasta. It tastes a lot better to me than rice pasta. Less of a gooey mess after you strain them as well! Trader Joe’s has awesome options for corn pasta that will not break the bank!

After the noodles are tender and done, strain and run cool water over the noodles. Pour the noodles back into the warm pot on the stove.

Dump in the parmesan cheese and olive oil. Stir up this beautiful goodness.

Add in the spices. Then slice the grape tomatoes in half (add those in last). I like to turn the stove top back on to heat the cheese and get the flavors to run together.

Now, grab a glass of wine and a nice book – you are ready for a nice, girly Friday night.

May I suggest the book, ‘A Million Little Ways’ by Emily P. Freeman. I am thoroughly enjoying this beautifully written book.

Top the night off with the 1997 flick Anastasia. I totally did that. Embrace your womanhood. It just makes life better.