String Pie

Gluten-Free Gourmet

Spaghetti String Pie

As you can probably guess, spaghetti squash is somewhat different from other squashes. Gluten-free spaghetti, when you can find it, is still pretty high in sugar, so this squash makes a great substitute. However, it’s also delicious on its own, such as this recipe.

First let me explain the easiest way to cook spaghetti squash. Cut the squash in half lengthwise, remove the seeds, and place halves upside down on a baking sheet filled with a half inch water. Bake it at 400 for 30-45 minutes, depending on squash size, til flesh can be pierced with a fork. Remember to keep checking the water level and refill as needed! Once cool, tease the squash strands out of the skin with a fork.

Now for the String Pie. First, we’re going to do some frying. Heat in a small saucepan:

2 T. butter            2 t. chopped garlic                       3 dried tomatoes, chopped

1 t. each: dried basil, oregano, and marjoram,

OR fresh basil, thyme, oregano, or parsley, chopped, if you have them

Once fried and savory, add 3/4 c. of water and simmer with the lid on til the liquid has reduced and the tomatoes are soft. Set aside to cool. Toss gently in a bowl:

3 c. cooked spaghetti squash                        3/4 c. shredded cheddar cheese

1/2 t. salt                                            Tomato mixture  

1/2 c. breadcrumbs (or flour cut into a tablespoon of cream cheese)

Bake in an 8” dish at 375 for 25-35 minutes. Serve warm. Garnish with tomatoes or peppers.