No-Pasta,
Pasta
If your gluten free, here is a great way to have pasta with out any grain at all. It's also a great one for kids and big family's, cause it's cheap and easy to make. Now lets talk about taste, it's great.
Serve with a salad and your serving a great meal.
Ingredients serves 4 (depends on the size of the squash)
One spaghetti squash
Directions
Preheat oven to 350
deg. Cut the spaghetti squash in half
and take out the seeds. Put 2 tablespoons of water in the hollow, then cover
both halves with tin fold.
Place the squash in the oven
on a cookie sheet. Let cook, one hour or
till a fork can pick right through. (hint:
Cooking the squash can be done the day before)
Once cooked, allow to cool
to finger handling temperature. Then when cool enough. Use a fork to scrape the
squash away from the skin and into a serving bowl. Separate all the pasta like strands, so the
look like pasta.
Once the Tomato sauce
(below) is done and still in the pan. Toss into the easy tomato sauce shown
below. Stir and make sure the squash is
heated through.
Enjoy this wonderful
alternative to pasta as is, or sprinkle lightly with Parmesan cheese. If you
are avoiding dairy, you can sprinkle nutritional yeast.
Suzanne’s
Tomato Sauce
Ingredients
1
can plum tomatoes, diced (organic)
or you can use fresh summer tomatoes or frozen
from the garden
1
med. Onion
1
to 3 cloves of garlic (to taste)
10
fresh shitake mushrooms
½
bunch of fresh basil (1tbsp if using dry basil)
¼
bunch of oregano (1 tbsp id using dry oregano)
3
tbs of organic virgin olive oil
good quality sea salt
and fresh ground pepper to taste
Directions
In
a sauce pan brown onion using 1 tbs of olive oil till wilted. Clean and chop shitake mushrooms and add to
the sauce pan, stir. Then add the diced tomatoes and stir. Clean and chop the basil and oregano, add to
the sauce.
Simmer
on very low heat and add the rest of the olive oil.
Salt
and pepper to taste.
www.trustintheprocess.com
No comments:
Post a Comment