Ever since I became gluten intolerant I have struggled to find a gluten-free pasta that satisfied yet did not leave me bloated/with the after taste of cardboard lingering in my mouth. BUT after trying this recipe, I must say I have found a winner. Spaghetti squash is extremely easy to make and heavenly. There are many ways to enjoy spaghetti squash but I decided to accompany it with vegan pesto, mushrooms, spinach, and vegan cheese. This recipe makes enough to last for days!
Ingredients:
- 1 squash
- olive oil
- salt
- pepper
- spinach
- mushrooms
- vegan pesto
- vegan cheese
Preheat the oven to 400. Slice the squash in half lengthwise and scoop out the seeds and ribbing**. Drizzle the inside of squash with olive oil and season with salt and pepper. Cover cooking pan with foil and place both halves facing down (so the skin is facing upwards) and with a fork poke holes 5 times throughout. Place in the oven for about 40 minutes (depending on the size of the squash). Take out, flip squash over, and fill with pesto, spinach, mushrooms and vegan cheese. Place back in the oven for 5 minutes. Eat directly from the squash avoid washing extra dishes!! Voila!
**TIP: keep the seeds and roast them in the oven with salt, pepper, and cayenne to enjoy later :)
Ingredients:
- 1 squash
- olive oil
- salt
- pepper
- spinach
- mushrooms
- vegan pesto
- vegan cheese
Preheat the oven to 400. Slice the squash in half lengthwise and scoop out the seeds and ribbing**. Drizzle the inside of squash with olive oil and season with salt and pepper. Cover cooking pan with foil and place both halves facing down (so the skin is facing upwards) and with a fork poke holes 5 times throughout. Place in the oven for about 40 minutes (depending on the size of the squash). Take out, flip squash over, and fill with pesto, spinach, mushrooms and vegan cheese. Place back in the oven for 5 minutes. Eat directly from the squash avoid washing extra dishes!! Voila!
**TIP: keep the seeds and roast them in the oven with salt, pepper, and cayenne to enjoy later :)
EN ESPAÑOL
Spaghetti Squash
Desde que me diagnosticaron intorelancia al gluten, me ha costado un montón encontrar elgún tipo de pasts que me gustara, que no me dejara hinchada, y con ese tipico retrogusto a cartón. PERO después de probar esta receta, encontré mi versión ganadora! Spaghetti Squash (zapallo spaghetti ) es extremadamente fácil de hacer y sabe a cielo. Hay muchas formas de prepararlo pero yo opté por el pesto con hongos y espinaca todo cubierto con queso vegano (cruda). Con esta receta seguro comerás por 2 o 3 días.
Ingredientes:
- 1 zapallo
- Aceite de oliva
- Sal
- Pimienta
- Hongos
- Pesto vegano
- Queso vegano (me gusta el queso abase de almendras)
Precalentá el horno a 200 C, cortá el zapallo a la mitad a lo largo y limpiale todas las semillas. Ponele un chorrito de aceite de oliva y salpimentar. Cubrí la chapa de horno con papel aluminio y colocá las dos mitades con la cáscara hacia arriba y con un tenedor pinchalas unas 5 veces. Cocinar en el horno por unos 40 min aprox. Esto varía según el tamaño de zapallo. Sacá del horno y da vuelta las mitades para poder rellenarlas con pesto, espinacas, hongos, y el queso vegano. Colocá nuevamente en el horno y cociná durante otros 5 minutos. Es ideal comerlo directamente sin necesidad de rensuciar platos! TIP: Conservá las semillas y tostalas en el horno con sal, pimienta, y cayena para comer como un "snack."
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