While I have finally found a gluten free pasta substitute, I decided to try the 'rarely heard of ' spaghetti squash. Turns out it's one of the easiest of the squash family to cook. Not to mention it's really neat to see the flesh turn into spaghetti, it's like a food experiment. Here is a quick recipe that you can make in addition to your favorite sauce.
Spaghetti Squash with Mushrooms and Herbs
Makes 2 servings
1 - 2 to 2 1/2 lb spaghetti squash, halved lengthwise, (refrigerate other half for another time)
2 tbs unsalted butter
1/4 cup thinly sliced mushrooms
1/4 cup finely chopped onions
2 tbs minced parsley
1 tbs minced chives
1/4 cup grated Parmesan
Wrap the squash half in plastic wrap and microwave it, cut side up, at high power for 10 to 12 minutes. (Easy, huh?!?) Let it stand for 5 minutes. Combine the butter, onions,and mushrooms and microwave for 5 minutes stirring once or until the mushrooms are tender. Scoop the squash seeds out of the squash. Then scrape the flesh with a fork into a bowl and toss with your mushroom mixture, parsley, chives and Parmesan. Add salt and pepper to taste.
It's surprisingly good.