Spaghetti squash is probably the best gluten-free pasta option in existence. Not only is it nutrient-dense, but it also has a similar texture to real spaghetti, provided you cook it correctly. The last thing you want to do is overcook spaghetti squash because it will become mushy. You won’t be able to shred it like spaghetti if this happens.<\/p>\n\n\n\n
As far as the sun-dried tomato sauce goes, it is incredibly easy to make and packed with flavor. The picture for this recipe has the entree plated in the skin of the spaghetti squash half. You don’t need to do this, but it does make you feel fancy. It’s much easier to spoon the sauced squash into a bowl and enjoy it that way. Don’t forget to top with freshly chopped basil or parsley.<\/p>\n
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This light and fresh dish is 100% grain-free and gluten-free. The sauce has rich depth of flavor that tastes like it’s been simmering for hours!<\/p>\n","protected":false},"author":14,"featured_media":113998,"comment_status":"closed","ping_status":"closed","template":"","tags":[3986,4564,4790,6528,9603,9612,2041,2042,2159,2563,3056,3078,3313,3837,3886],"recipe_category":[1788,1791,1792,1793],"yoast_head":"\n