Thursday, March 21, 2013

Spaghetti Squash with Meatballs

More than half my family is now eating gluten free. Yes, we are a family full of autoimmune diseases and GI disorders! Mom has been gluten free for over a year and doing well, then my brother started a gluten free diet about a month ago. In just that short amount of time, he has seen a drastic change with his health, for the better. 

Going Gluten Free

I made a conscious effort at the beginning of the year to cut out gluten, and can now say I have done this entirely. Yes, this sucks! I miss pizza and beer and biscuits, even Ezekial bread. But gluten has been scientifically linked to inflammation in the body. Considering Crohn's causes inflammation in the gut, I thought this would be an appropriate diet to try.  

Spaghetti Squash with Meatballs

Eating gluten free is actually not that difficult. I have already (inadvertantly) posted many recipes that fall into this category. Check out my new Gluten Free Recipe page in the navigation bar. I will be sure to add in more tips and tricks as I go along with this blog, but don't worry, I will still be posting the good stuff (i.e. recipes full of gluten)!!!

Spaghetti Squash with Meatballs

For my first "official" gluten free recipe, I thought I would post a fun and easy one...spaghetti squash with meatballs. A great substitute for the Italian comfort food, but with a lot more health benefits. I usually roast a few spaghetti squashes at a time, so I can have leftovers as an easy veggie side dish.

Spaghetti Squash with Meatballs


Spaghetti Squash with Meatballs

Serves: 2
Prep Time: 5 minutes
Cook Time: 45 minutes


1 3-4lb spaghetti squash, cut in half lengthwise

Favorite sauce (store bought or homemade)
Favorite meatballs (store bought or homemade)

Preheat the oven to 425F and line a baking sheet with parchment paper. Remove the seeds from both halves of the squash by using a metal spoon and scraping them out. I usually discard the seeds because I never have time to do anything with them.

Place the halves cut-side down on the baking sheet and roast for 45 minutes or until very tender. Turn the halves over to release steam and let rest for about 10 minutes.

Using a fork, scrape the flesh out of the skin into noodles and serve right away or keep in the refrigerator for up to a week.

Spaghetti Squash with Meatballs

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