- 1 large spaghetti squash (about 2 lbs.)
- Gluten-free pasta sauce
- 1 can of garbanzo beans
- Sliced mushrooms (or vegetables of your choice)
Preheat oven to 350 degrees.
Cut spaghetti squash in half and remove seeds.
Place squash cut side down in a baking pan filled with about a half inch of water. Bake 40-45 minutes or until squash is soft. While squash is baking, sauté mushrooms.
Carefully remove squash from baking pan. (It will be hot!) Scrape inside of squash with a fork to create spaghetti-like strands. Place strands in a serving bowl.
Warm pasta sauce and pour over squash strands. Add garbanzo beans and sautéed mushrooms. Enjoy!
*Are you getting enough veggies? Get tips for a well-balanced diet in our FREE Webinar "Veggies and Beyond: Why Celiacs Need a Nutritionally Dense Diet" on Oct. 7 at 1 p.m. ET.