Gluten-free Mondays

Two of my housemates have some sort of gluten intolerance. To better understand them and how to cook for them every Monday I am not going to eat gluten. Gluten is found in grains like wheat and barley etc. Every Monday night we will adapt a glutenous favorite to fit our needs. This week we has spaghetti, using spaghetti squash in lieu of pasta. This idea is by now means original, but very tasty and in season. First you need to roast a large spaghetti squash and two large cloves or garlic. Cut off both ends of the squash and cut it in half. Scoop out the seed with a spoon. place flesh side down on a cookie sheet with the garlic cloves in their skins. Bake at 350 degrees. The garlic will only take about 15 minutes so keep an eye on it and take it out when it is hot. The squash will take about and hour. After the squash has cooled, remove the flesh with a fork. It will peel away in long, spaghetti-like strings. To make the sauce, dice half an onion and saute in a large sauce pan. Then add three large chopped tomatoes, some wine, the garlic, a teaspoon of garlic chili sauce, fresh basil, salt, and a little sugar. Cook until the tomatoes are soft and mushy. If you have a blender then puree the mixutre. I didn’t have a blender so I just went at it with a potato masher.

Who needs gluten?


One Response to “Gluten-free Mondays”

  1. spaghetti squash lasagna is aslo delicious. and the squash cooks just as easily and much quicker in the microwave if you’re in a hurry

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