Remember back in October when I shared with you how I had to trick my daughter into unknowingly eating spaghetti squash? I normally don’t try to trick my kids with food, I like to let them explore on their own, but sometimes an intervention is necessary. Since “Operation: Sneaky Spaghetti Squash” worked so well Eliza and I decided to give it another go yesterday in the form of actual spaghetti squash! No doughy vehicle necessary, no smothering in maple syrup, just straight up spaghetti squash with a few herbs and a sprinkling of Parm. I loved it, she liked it, the baby was wearing it and all together it was a really great dish that we will be making again.

Roasted Spaghetti Squash with Herbs
Adapted from Martha Stewart
Serves 4 as a side dish
1 large spaghetti squash, roasted and shredded
1 1/2 Tbsp. Earth Balance, Ghee, or unsalted butter
2 garlic cloves, minced
2 shallots, diced small
splash of white wine, optional
1-2 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup shredded Parmesan, omit if vegan
1 lemon, zested
2 Tbsp. pine nuts, toasted
Coarse salt and ground black pepper to taste

In a large cast iron or heavy bottomed skillet, melt the Earth Balance over medium heat. Add shallots and garlic and cook until softened, about 3-5 minutes. Pour a small amount of white wine into the skillet to deglaze the pan and scrape up any bits that may be stuck to the bottom of the pan. *I use between 1/8-1/4 of a cup. Stir in the chopped rosemary and thyme and cook until fragrant, about a minute.  Add the spaghetti squash and toss to combine. Cook until the squash is warmed through then stir in the parsley, lemon zest, salt and pepper. Taste, adjust seasonings if necessary and sprinkle with pine nuts and optional Parmesan cheese. Serve immediately.

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.