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Spaghetti Squash with Avocado and Sausage

March 15, 2011


About two years ago, I discovered squash. Don’t ask me how I spent 29 years with only the vaguest idea that squash existed, but once it came into my life, I was addicted. I have seriously considered living on winter squashes alone – butternut, acorn and spaghetti. Eating them somehow manages to feel both virtuous – it’s a vegetable after all – and incredibly decadent. Roasted until tender, they are so sweet and rich they should be terrible for you. (You probably realized all this years ago.) They are also simple to prepare, lend themselves to a multitude of recipes, and are, of course, gluten free! I’m in love. Squash and sausage is a magical combination, and this recipe blends the fresh taste of spaghetti squash with creamy avocado, Parmesan, and basil for a healthy alternative to pasta.











Spaghetti Squash with Avocado and Sausage

Adapted from The Kitchn

Makes 2-4 servings


1 medium spaghetti squash
2 or 3 links of your favorite sausage (I usually use chicken or turkey.)
1 large or 2 small avocados
1 teaspoon lemon juice
1 tablespoon chopped fresh basil
1/4 cup grated Parmesan cheese or to taste
2 tablespoons olive oil
salt & black pepper

Preheat the oven to 375. Cut the spaghetti squash in half lengthwise and remove the stem. This takes a bit of patience and a big, sharp knife. Scrape out the seeds and place the two halves cut side down in a baking dish. Add about 1/4 inch of water to the dish and bake for 35-45 minutes until the squash can be easily pierced with a fork.

While the squash is baking, remove the casings from the sausage links. Heat a teaspoon of olive oil in a small frying pan and add the sausage, breaking it into small chunks as it cooks, until done. Cut the avocado into small pieces, squeeze the lemon juice onto them, and chop the basil.

When the squash is tender, remove it from the oven and allow it to cool for a few minutes. Using an oven glove, separate the strands of squash with a fork and scoop them into a serving bowl. If your squash is on the large side, you may not need all of it, and will have yummy leftovers for lunch tomorrow!  Drizzle a tablespoon or two of olive oil onto the squash and toss with the sausage, avocado, Parmesan, and basil. Add salt and pepper to taste and enjoy!



March 7, 2011

Welcome! This blog is the result of almost seven years of cooking and eating with my beloved boyfriend, Ben, who has Celiac Disease. Ben was diagnosed in college, and when we met several years later, resisting the urge for a beer or a slice of pizza was still a daily battle for him. He jokingly asked if I would act as the Gluten Police, reminding him of the pain that would follow if he had just that one delicious-looking piece of bread, sitting so temptingly on the restaurant table. We soon figured out that instead of focusing on all the things he couldn’t eat – a depressing thought – or buying lots of replacement products – expensive and not so yummy – the key was to explore all the great food out there that didn’t happen to have gluten in it! We had a few other requirements. First was simplicity. I have always loved to cook and once went through a phase of grinding my own spices and plowing through recipes with three pages of instructions… Um yeah, those days are over! After a long day at work, I want to put a great meal together in less than an hour without any complicated techniques or fancy ingredients. The other factor was a reasonable budget. While I’ve been known to splurge on a great bottle of wine or an amazing cheese from Whole Foods, there was no way I could handle lots of pricey gluten free products on a weekly shopping trip. Luckily, with a little research and a ton of trial and error, I discovered a world of wonderful food that was healthy, safe for Ben, and that non-Celiac  people  (like me!) actually wanted to eat. I’m excited to share our recipes and experience with everyone who is looking for food with that magical combination of healthy, simple and delicious. Enjoy!