Twice Baked Italian Spaghetti Squash (Gluten Free)

Traditional pasta noodles made from wheat flour contain gluten.  For people with Celiac Disease, there are several non-wheat pasta alternatives made from rice, corn, potato and quinoa.  All of these are great choices when you’re craving Italian food and can’t have wheat.  Something even healthier to try is to use vegetables as your “noodles!”

When using prepared marinara or pasta sauce, read labels carefully.  While not an obvious source, some still do contain gluten.  

This recipe can be modified in several different ways to your taste.  As is, it’s a great meat-free meal option, but you could always add ground turkey breast for a heartier, but still lean dish.  Try other toppings like mushrooms, Hatch green chiles and red pepper flakes.

Servings:  4

1 large spaghetti squash, halved lengthwise
2 tsp. olive oil
salt and pepper to taste
2 cups pasta sauce
1 clove garlic, minced
½ cup basil leaves, chopped
1 ½ cups spinach leaves, chopped
¾ cup 2% mozzarella cheese, grated
⅓ cup parmesan cheese, grated  

1.  Preheat oven to 375° F.
2.  Scoop out seeds from spaghetti squash halves.  Drizzle 1 tsp. olive oil on each half.  Sprinkle with salt and pepper to taste.  Place cut side up in a baking pan and roast for 40 minutes.  

3.  Allow to cool before handling.  Using a fork, shred the squash into strings.  Leave in the squash shell as a “bowl.”  
4.  Top each half with ½ cup tomato sauce, followed by ½ clove garlic, ¼ cup basil leaves, ¾ cup spinach.  Top with remaining ½ cup tomato sauce on each half.  Finish by sprinkling half of each of the cheeses on each squash half.
5.  Place squash back in the oven for 10 more minutes until cheese is melted and sauce is bubbling.  Slice squash in half for four servings.

Adapted from The Vegetarian Ginger

For another tasty Gluten Free Italian dish using Spaghetti Squash, see our Spaghetti Squash Lasagna recipe.

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