Gluten Free Grain Free Soy Free SPAGHETTI!
- Posted on October 1, 2013
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Dairy Free Recipes (+Gluten|Grain|Soy-Free), Main Dish Recipes (Gluten/Grain/Soy/Dairy-Free; Paleo), Paleo Recipes, Uncategorized, Vegetarian Recipes
- by GGF Gourmet
I am so excited, I am giddy!! Yes, that’s right, gluten free, grain free, soy free SPAGHETTI!!!
I don’t even want to say what it is. I just want to enjoy the delectable moments of this amazing stuff. It’s one of those words that just sort of has a negative connotation in my mind…so let’s just keep calling it spaghetti!
By now, I’ve tried all the gluten free pastas I can think of out there. There’s Schar, which made me ill the first time I tried it, there are the brown rice based pastas, the white rice based pastas, some are quinoa based and yet others are multiple ingredients, too many to name.
This kind meets ALL the GGF Gourmet criteria, plus it contains a BONUS!
Any guesses yet???
I don’t want you to give up if I tell you what it is. Remember, you are talking to the girl who can’t stand cooked vegetables, broccoli, cauliflower, or Brussel sprouts, so this must really be great to meet the criteria of no gluten, no grain, no soy, and no “superfood” taste…right????
Here we go. I’ll go forward with pictures, so I don’t have to say the name of the source of this delicious dish! A friend gave me this from her garden. I washed it and placed it on a shallow baking pan:
(shhhhh…yes…that’s a SPAGHETTI squash!)
Then I pre-heated the oven to 375 degrees, and poked holes in it so it wouldn’t burst while baking (side note – I sort of freaked out when I saw the black where I made the holes…I thought it was rotten inside or something! But nope…it was just fine!)
I baked it for an hour at the 375 degree temperature and removed it from the oven. I pushed in on the skin while still in the oven, and there was a lot of give where it was firm before. That’s how I knew it was done. It looked like this:
After sitting for a moment, I cut it in half from end to end with a serrated knife. This is what it looked like next, and I almost gave up at the appearance. It was nothing like spaghetti! Were these people nuts?
I cleaned out the middle “guts” as instructed with a large spoon. I placed them in a container for safe keeping…for the BONUS I was telling you about! Next, I used a fork against the edges of the vegetable’s fruit (yes, if you google it, you will find that Wiki uses fruit and vegetable in the same sentence!), and voila! Here were where my spaghetti noodles appeared!
Isn’t that incredible???
The spaghetti by itself is rather bland. The taste comes with the sauce or herbs that you add. Feel free to saute in olive oil or butter and just add some salt!
I topped it off with my family’s favorite meat sauce recipe*, sang “On Top of Old Smoky”, and watched as my support group and daughter enjoyed this new kind of spaghetti that we could all “stomach”!! And P.S…my daughter doesn’t really know that it didn’t come from a box. Let’s not tell her, shall we?
*Vegetarian option: Make with marinara sauce, white sauce, or just sautee with olive oil or butter (add salt or herbs to spice)