The Allergy Safe Kitchen: Simple Spaghetti Squash

Spaghetti Squash, nature's answer to low calorie (and gluten free) pasta. I have long wanted to try Spaghetti Squash, but because I'm not a huge fan of acorn squash or butternut squash, I keep hesitating to make this allergy (and figure) friendly pasta replacement. To be honest, I purchased a lovely looking Spaghetti Squash and procrastinated so long it went rotten! After several requests for more GF recipes, and a deep desire to reclaim a healthy body after bearing 7 children, I bought another Spaghetti Squash and gave it a try. I really should have done it sooner!
The taste of the Spaghetti Squash is mild, and easily adaptable to your favorite flavorings. Top it with Marinara, or maybe just a little Extra Virgin Olive Oil and fresh basil; Perhaps some sauteed garlic and lemon juice is more your style. Whatever you choose to top it with, Spaghetti Squash is simple to prepare, and an allergy friendly crowd-pleaser!

By ingredients, this roasted Spaghetti Squash recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, wheat free, gluten free, soy free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly!

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Preheat the oven to 400 degrees F. *Wipe down the outside of squash thoroughly with a wet cloth, then dry completely.

Slice off the end of the squash on one end to stabilize it for cutting in half.

Using a large knife, slice the squash in half, lengthwise.

*Scoop the seeds and stringy flesh out into a bowl. Set aside to save the seeds for roasting!

*Place both halves face down on a shallow baking sheet. Fill the bottom of the pan with a thin layer of water. Roast for 30 - 40 minutes, or until the flesh is fork tender through to the peel.