Hi all! This past week I was crazy busy with massive amounts of gluten-free baking and crafting galore! Highlights include: gluten-free green bean casserole, chocolate truffle tart, sweet potato pecan pie, sugar cookies, and german chocolate cake bars.
Here is a peak at the mini quilt I am working on right now...
Monday, November 28, 2011
Wednesday, November 16, 2011
Monday, November 14, 2011
Spaghetti Squash is something that I have always wanted to try, however, I have never known how to make it. I went to a farmers market earlier this month and since I love supporting local businesses I had to buy one of everything. In hindsight that was a bad idea because it meant I had to carry approximately five squashes a mile back to my room. Anyway here is the spaghetti squash after being cooked! It really, really does look like spaghetti inside a squash. It was super easy to cook too.
Preheat your oven to 350. Take your squash and with a sharp knife cuts slits all over the squash. Then put your squash in a casserole dish or deep pan with enough water to cover the bottom of the pan. Put the dish in the oven for one hour or until a knife is easily inserted into the squash.
Let your squash cool a little and slice in half. You will have to scoop out some seeds and pulp before you scrape the squash out. Once the seeds are gone use a fork to rake out the squash halves. You will get a lot of squash from a relatively small squash.
Once you have removed all the "spaghetti" you can do anything you like with it! I decided to sautee mine with some roasted garlic, olive oil and basil. It was so delicious! It has a slightly crunchy texture that was a refreshing difference from the usual squash dish and is naturally gluten-free. Try some today!