I went form eating spaghetti almost every night, to eating none at all. It was a pretty drastic change. Now being on a grain-free diet, I tried kelp noodles (weren’t very good), and now spaghetti squash. I couldn’t believe how delicious it was! It was a little different from spaghetti obviously, but it wasn’t bad at all. It was the closest grain-free spaghetti replacer that tasted the closest to the real thing. Even if I wasn’t grain-free, I would still make this now and then, because it was very simple and had a really good flavor.
I don’t know….the kelp noodles just felt like I was tricking myself into eating. It tasted like absolutely nothing and had a weird texture and crunch to them. Plus, they have absolutely no nutritional value. It basically is just a weight-loss food. Zero calories, zero carbs, zero fat, zero nutrients/vitamins. Why eat them? You’re just going to be hungry 30-60 minutes later.
So anyway, I obviously like spaghetti squash over kelp noodles, so let me show you this delicious recipe.
1 medium-large spaghetti squash
Sea salt, pepper
15 oz. can of tomato sauce (I used Hunts since it was sugar-free and certified gluten-free, plus it was on sale :))
Freshly grated parmesan cheese (You can leave this off if you are vegan or dairy-free. If you aren’t, I recommend putting it on. It tastes so good with it!)
Heat oven to 400 degrees fahrenheit. Cut the squash in half. Place on a baking sheet and place in the oven. Let cook until tender. While the squash is in the oven, go ahead and get your sauce started. Place the sauce in a small sauce pan and heat over low heat. Add in honey and sea salt, if wanted. Toss some butter in with the squash and add in sea salt and pepper. Grate your parmesan cheese. Once the squash is done, take it out of the oven and shred out the inside with a fork. Add some of the sauce on top and sprinkle with some freshly grated parmesan cheese.