So many people tell me how they miss pasta on their gluten free or Paleo lifestyle. In my early days of transitioning foods, I would have never thought it possible to enjoy any substitute! Thankfully, with time and a lot of kitchen experiments, I’ve been able to re-create some of my old favorites.
Growing up in a family of six, with a mom who closely followed a Weight Watcher’s plan, it was a special thing when it was spaghetti night at our house. I’m not Italian by any means, but spaghetti night meant a belly full of something that tasted good to me – I was an extremely picky eater! We had a special mushroom sauce recipe that was passed down, and spaghetti night meant we lit candles at the dinner table and used the fancy dishes.
Fast forward a few decades, and the contents of my grain-free, soy-free plate have changed a bit (read how this changed my life). The sauce remains the same, though, so I find new and creative ways to use it, and my kids still look forward to enjoying my creations.
I first made this spaghetti pie last fall and immediately fell in love with it! I shared it with Dana from ABC Gluten Free on her cooking show, so if you’d rather watch the video, you can find it archived on Livestream at this link: The GGF Gourmet cooks with Dana!
I recently made this same recipe into mini pies using muffin pans and loved it! They are great for on the go, or to have ready for a week of packed meals.
I hope you enjoy this delicious recipe. Let me know how it works out for you in the comments!