Discover the deliciousness of gluten-free spaghetti squash, a healthy alternative to pasta packed with nutrients and easy to prepare.
Delicious and Nutritious Alternative to Traditional Pasta
Gluten-free spaghetti squash is a versatile and healthy alternative to traditional pasta. This unique squash, when cooked, has a texture that resembles spaghetti, making it an excellent choice for those looking to reduce gluten in their diets. Preparing spaghetti squash is simple: just roast it until tender, scrape out the strands, and toss them with your favorite sauce or toppings for a delicious meal.
This cooking method not only provides a gluten-free option but also adds nutritional benefits to your dishes. Spaghetti squash is low in calories and carbohydrates while being rich in vitamins and minerals, making it a great addition to a balanced diet. Exploring gluten-free alternatives can open up a world of culinary possibilities, allowing you to enjoy familiar dishes without compromising your dietary needs.
Twirl into Wellness: A Delightful Adventure with Gluten-Free Spaghetti Squash!
hi I’m Becky and I wanted to thank you for joining us here at Becky’s beastro today our recipe will be spaghetti and meat sauce only using the magical ingredient of spaghetti squash it’s so tasty too tastes just like spaghetti stay stay.
Tuned so these are the ingredients that we’ll use today to make our spaghetti and meat sauce first of all we’ll be using spaghetti squash so you’ll need one spaghetti squash that’s already washed and ready to cut two 14 1/2 o cans of tomato diced tomatoes one 6 o can of tomato.
Paste one minced clove of garlic a teaspoon of Italian seasoning 2 tbspoon of uh dried parsley 6 tablespoon of EV o and a half a cup of white wine all right so the first step we’re going to do is go ahead and get our.
Onion sautéing for our sauce so I’m going to use most of the six tablespoons of olive oil leave a little bit for the squash then we’re going to put in our 2/3 or excuse me 1/3 cup of chopped onions and we’ll get those sautéing so that we can put these in.
With the sauce and while those are sautéing I’m going to go ahead and get started cutting the um spaghetti squash first thing I need to do is just slice the spaghetti squash in half it is kind of difficult to do so just be cautious and that beep was our oven.
Preheated for our squash you can um soften this squash in the oven or in the microwave if necessary but this one seems to be a little bit more pliable and easier to cut okay so you’ll see that as you open up a spaghetti squash if you’re not familiar with it it’s got strands and then it’s.
Got seeds just like any squash and what we’re going to do is we’re going to scoop those out and throw those away and what we’ll have left is just the Flesh of the squash I use a um ice cream scoop or a cookie scoop you just scoop it out one thing that I.
Did forget was a bowl to put this in so hold that thought we’ll put this all of these seeds and a little bit of the Flesh in the bowl and then we’ll do the other one same thing we’re just scooping it out if you have kids this is something.
They like to do like carving pumpkins you could do that with your little ones all right so you can see that we’ve got the seeds out of both sides put that away now what I want to do is take the rest of that little bit of olive oil that we.
Have and I want to brush it on forgot my brush too want to brush it all in the cavity of the squash as well as on the outside Rim just covering it for that flavor and to get it nice and moist as it’ll bake in the oven little bit of Italian seasoning.
Fell in there okay so I think that’s good and oiled up let me just give a little stir to the onions for the sauce and then on the squash I’m just going to put a little bit of salt and pepper cuz you don’t want to overseason this meal a little bit of.
Salt all right so it’s ready to go into a three a preheated 375° oven you turn it upside down so that the flush side is down and you want to make sure that you’ve punctured the skin to allow the steam to escape and we’re going to go ahead and.
Put this in the oven for about 40 minutes looks like a bigger squash and in that 40 minutes we’re going to take the time to heat the or make the sauce and brown the turkey so Next Step will be to make the sauce all right the next step we’re.
Going to do is make the marinara sauce the first thing that we’re going to need is of course Tomatoes those are the two 14 and 1 12 oce cans of tomatoes the one 6 o can of tomato paste and um we are putting this in the food processor you could use the blender if if you have that.
Instead putting in the 2 tablespoons of dried parsley and the one teaspoon of Italian seasoning we’re going to ahead and put in the crushed garlic scrape all that goodness in there and just add a little bit of pepper and salt for good.
Measure and we’ll blend this up just pulse it a few times until it’s a consistency that you like if you like it chunky then obviously you’re going to pulse it fewer times that should be good all right so we’re going to add all of that sauce to this.
Pot before I do that I want to get the onions in there add that oil base with the onions that we have sauteed sorry hopefully that’s not too loud and we’re going to use that pan to make our meat cook our meat and we’ll just pour this.
In get all the goodies out mix in the onions and we will put this on the stove cover it lightly so that we don’t splatter and I put it on low to medium heat just to get it cooked through so we’ve got the sauce cooking.
The next step is going to be Browning the ground turkey right so the next step is going to be Browning our ground turkey um the pan is already fairly hot because of the onions that we sauteed but I’ve got it on like a medium heat and we use ground turkey uh you are certainly welcome to try different options ground chicken.
Ground pork ground beef whatever works for your family um I do use the 93% fat free so it will cook up nicely and not a lot of Grease we’ll just Brown this up again this is a pound of ground turkey.
Breast I’m going to add our one t one teaspoon each of um onion powder and garlic powder kind of sprinkle that in I’m going to add obviously pepper and salt so my grandfather owned a restaurant for 30 some years an Italian restaurant and he tried in my young.
Adult life to get me to cook with him when he would come to visit from Ohio but I never paid attention and now I wish I had because cooking can be so much fun especially Italian cooking so we’re going to let this brown up some obviously because it’s turkey we.
Want it to be fully cooked in our sauce um and so we’ll just let it brown up it’ll take about 8 minutes or so and then the next step is going to be to incorporate it into the sauce and hopefully when the squash is done um that will be coincide together and we can make our spaghetti squash with meat sauce.
All right so we’ve got our ground turkey browned and we’re ready to go ahead and add it to our sauce I’m going to turn down the burner so that the sauce can simmer and we’ll put it in the blue Dutch oven we want to make sure that we don’t get sauce all over the place so I’ll.
Stir that and then the meat can go directly into the sauce give that a stir quickly so I don’t end up wearing all of the spaghetti sauce it all Incorporated in there and then we’ll put the lid back on and let that.
Simmer with the meat take on the flavors of the sauce and then in about 24 minutes we will come back and hopefully the spaghetti squash will be ready and we can go ahead and make the spaghetti out of the squash so welcome back to our final step of making our spaghetti and meat sauce what we’re going to do now is we’re.
Going to take that 1/2 cup of white wine add it to our sauce and let that cook down as it simmers and it’s been about 40 minutes is so we’re going to go ahead and get the squash out of the oven I have my Sue Chef Ellie here in the kitchen with me so I have to make sure.
She stays out of the way all right so let me just stir that a little bit I’ll go ahead and turn the sauce off that a few minutes so here’s how we do the squash if you’re not familiar with spaghetti squash prepare to be amazed you’ll notice the skin is now.
Nice and soft so I can turn it over you’ll see there’s some caramelized Parts which makes it delicious and then you just take from The Edge and you just scoop and you’ll see it makes little spaghetti noodles you can hear that olive oil just a sizzling.
Away you could also put butter on this if you wanted to and just use salt and pepper and not put anything as far as a meat sauce on it and just kind of use it as a side we’ll take this one and we’ll go ahead and plate it up in our Pasta Bowl let’s kind of make it like a little mound of.
Spaghetti I’m not sure my grandfather would be proud about this he was definitely more a pasta kind of guy well that and an entire cereal bowl of ice cream every night all right so you can see it looks very much like pasta noodles and then we’re going to go ahead and add our sauce to that if you are one who likes a lot of.
Sauce then you are in luck because this makes a lot of sauce if you’re one who doesn’t like the sauce as much as the meat then obviously you can fix it however you choose if you want more tomatoes so there’s our spaghetti and meat sauce and then I didn’t mention this as.
An ingredient but if you are a fan of parm this is the perfect place to add it just shred a little bit of parm on that’s your spaghetti and meat sauce thank you for joining us on Becky’s beastro
