My friend Dasi recently informed me that she is on a gluten free diet and that she would like to see more gluten free recipes on my blog. I don’t think she realizes that most of my recipes are gluten free, I just don’t normally call them “gluten free”. Even my recipes that aren’t gluten free can typically be made with gluten free ingredients. I’ll try to indicate that more often because I know many people are gluten free these days. That brings me to today’s recipe, which was inspired by one of my favorite bloggers, Andrea of Andrea’s Wellness Notes. A few weeks ago Andrea posted her rendition of a spaghetti squash casserole. I loved her idea so I came up with a casserole of my own. Thanks for the inspiration, Andrea!
(Makes 2 giant servings!)
1-15.5 ounce can fire-roasted tomatoes
1 medium-sized spaghetti squash, cooked**
2 cups fresh mushrooms
1 cup raw broccoli
1 tsp. olive oil
3 T fresh parmesan cheese
Creamy Greek yogurt (amount varies)
** Cook spaghetti squash by baking it in an oven set to 400 degrees, for about an hour. Be sure to poke holes in it before you start to bake it, and cut it in half halfway into the baking process. You could also microwave it for about 12-15 minutes, if you’d prefer a faster method. Again, poke holes in it before putting it in the microwave **
QUESTION: Do you like spaghetti squash? What’s your favorite way to consume spaghetti squash?