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Pure Jillian’s Super Easy Spaghetti Squash

Did you know that eating gluten is associated with fatigue, gas, bloating, vomiting, headaches, inability to concentrate, weight loss/gain, infertility, joint and muscle pain, depression and respiratory problems?

I cut gluten out of my diet over three years ago and I never looked back. I grew up with stomach issues, allergies and asthma, all which ceased once I took gluten and dairy out of my diet. I still ate gluten-free breads and pastas, but once I found out that these foods were no better for my health, I looked for alternatives. Enter spaghetti squash. This is my savior. I love pasta and this is a great alternative, plus it’s extremely easy to cook! It still contains sugars and carbohydrates; however, it has nutrients and won’t spike your blood sugar like regular pasta and bread do. It satisfies carb cravings and aids weight loss if chosen over regular pasta.

If you’ve been thinking about cutting out gluten, I highly recommend watching my video: #1 thing you need to know before going gluten-free. Also, get my free gluten-free guide by signing up for my newsletter (upper right hand corner)!

Recipe:

1 medium spaghetti squash

Avocado oil or coconut oil*

Sliced almonds

Tomatoes

Any spices and herbs you would like (I use garlic powder, onion powder, dried basil, dried oregano and red pepper flakes)

Sea salt and pepper

*these oils can withstand high heat. Other oils, such as olive oil, break down at high temperatures and actually produce carcinogenic compounds in the form of free radicals.

Instructions:

Preheat oven to 375 F

Cut the spaghetti squash in half lengthwise (this can be difficult, so choose a good knife)

Scoop out seeds and pulp

Lay the squash with the exposed insides, face up in a pan

Drizzle oil on top, brush oil on all inside parts of the squash (may have to heat the coconut oil slightly if hardened)

Add desired spices and herbs

Cook for 30-40 minutes, check every 15 minutes and reapply oil if drying out

Squash is done when you can easily puncture a fork into inside part

Let cool for a 5-10 minutes

Run a fork from one side to the other, lengthwise, to separate the spaghetti strands

Transfer to plate and with almond slices and tomatoes

Add more sea salt and pepper to taste

spaghettisquash1

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