After all the sweet stuff I posted last week, I felt a little like I had to prove I eat real food. If you follow me on Twitter, you might have seen the HUGE box of stuff Udi’s Gluten Free sent to me last week. I was so excited to start trying stuff out that we just had to have a gluten-free dinner I’ve been having probably a little too much fun trying out the fourteen products they sent over, so expect a review (and a giveaway) coming up soon! I have another giveaway in the next week or so, too… I think I’m spoiling you guys. Let me know when you’re sick of winning free stuff!
I’ve tried a wide variety of gluten-free noodles because I know several people who avoid gluten. I’ve never tried a brand that didn’t taste and feel exactly like regular noodles, but there’s something nice about a natural noodle replacement. Spaghetti squash takes a little more time, but it’s well worth it to get an extra serving of veggies – and it’s low carb, so you can eat a big pile of garlic bread with it! Not how that works? Oh okay 😉
The trick with spaghetti squash is to bake it twice and to WAIT to serve it, or you’ll get lasagna liquid. You can see from my pictures that I was impatient and hungry, so do as I say and not as I do! I also like to press it a little between the first and second bakings to try to discourage the liquid. If it bothers you, you can also use a little less spaghetti sauce so there’s less moisture all around or use non-hydrated TVP to soak up extra liquid. I like everything extra, extra saucy, so that was just not an option for me. I left the amounts of cheese approximate because sometimes you’re just feeling super cheesy, and who am I to tell someone not to add double cheese?
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