Spaghetti Squash

I have now found the best alternative for my all-time favourite Italian dish, pasta! Pasta is one of those meals I just couldn’t give up after going gluten free. I’ve tried rice pasta, corn pasta and quinoa pasta, and they are all very good. This recipe is even better for you since you’re essentially just eating a vegetable!
Although it takes a long time to make, you get about 4 meals out of one squash so it’s definitely worth it – promise!

1 spaghetti squash (yellow, oval shaped)
olive oil
oregano
salt & pepper

Preheat oven to 350 degrees. Cut the spaghetti squash in half lengthwise (Warning – these are extremely hard to cut so make sure you have a strong knife and cutting board.. and be careful!). After taking out all the pits and stringy stuff, brush a tiny bit of olive oil on the surface and sprinkle some salt, pepper and oregano on top. Put it in the oven, flesh side up, for approximately 1 hour. Once the hour is up, take out the halves and use a fork to scrape all the flesh into a bowl – it will create spaghetti-like strings. Top with tomato sauce or for a nice change I like to add margarine, extra oregano, and walnut pieces.