By: Esther Vasa
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| Spaghetti Squash with AIP Alfredo Sauce |
Working on my way up to AIP and am in the mid-stage of transitioning to AIP. This time, with my dietary changes, I have the awesome company of my son, Anoop Yadiki. We are in fact doing this to help each other. As you can see, everyday is an adventure around here, experimenting with foods and various things. We have made some blunders but we have learned tons these past few years.
I have always wanted to try spaghetti squash but somehow kept postponing it, until today. The first try is a huge success. So here it is! Can you hear me screaming, "This is our staple going forward?" I kid. Truly, where was I until now?
Ingredients:
Medium sized spaghetti squash - 1
For AIP Alfredo Sauce:
- Cauliflower florets - 2 cups
- Homemade coconut milk or canned coconut milk - 1/2 cup
- Garlic - 1 clove
- Italian Seasoning - 1/4th tsp or to your taste
- Sea Salt or Himalayan Salt to taste
Process:
To cook the squash, wash the surface of the squash and poke with a paring knife all over the squash. You can put this in the oven for 40 minutes. You can alternately use microwave for 15-20 minutes although microwave isn't the best option. Either in the oven or in the microwave, around half the time, turn the squash around for even cooking. Let it cool off. Then, cut in half. For longer spaghetti strands, cut lengthwise. Scoop out the seeds with a spoon. Using a fork get all the "spaghetti" off the squash. Set aside.
For AIP Alfredo Sauce:
- Steam cauliflower florets until the florets are fork tender.
- While the cauliflower is being steamed, in your blender, add coconut milk, salt and herbs.
- Transfer the cooked cauli florets. Blend until smooth.
- Add this sauce to your spaghetti and enjoy. Yum!
