my SPAGHETTI/SPAGHETTI SQUASH BUNDT

my SPAGHETTI/SPAGHETTI SQUASH BUNDT

Cut the carbs and not the taste with my cool spin on a pasta Bundt!  I mix in spaghetti squash with a little pasta for a yummy side (or main) that not only looks pretty - it tastes amazing!  I like serving it with my 'angry' cornflake chicken and healthy slaw (see my recipes) or even alone with a drizzle of marinara.  Great for entertaining, easily gluten free and kids love it too! I think it kinda tastes like a mild mac-n-cheese cake - so YUMMY!

SPAGHETTI/SPAGHETTI SQUASH BUNDT ingredients

Prep: 25 min / Cook: 40 min / Serves 8

  1. 1 medium spaghetti squash
  2. 1/2 pound spaghetti (you can use gluten free pasta, I prefer Barilla GF Pasta)
  3. 2 tsp salt
  4. 1 tsp black pepper
  5. 3 large eggs
  6. 3/4 cup grated Parmesan cheese
  7. 1 1/2 cups 2% milk
  8. 1 heaping cup shredded white cheddar (or cheese of choice)

you will also need: Bundt pan; cooking spray

SPAGHETTI/SPAGHETTI SQUASH BUNDT steps

  1. preheat oven to 425 degrees; generously spray Bundt pan with cooking spray of choice
  2. follow my Spaghetti Squash 101: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created. Remove seeds.  Place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 8-10 minutes. Let squash cool. Use a fork to scrape out the squash into long strands and place about 4 cups of squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible
  3. while squash is cooking, break spaghetti in half, add to boiling water, cook until al dente and drain.  Let cool slightly
  4. in a large bowl, mix pasta and wrung out squash with all the remaining ingredients (salt, pepper, egg, cheese).  Transfer to Bundt pan, pat down mixture evenly and bake 40 minutes
  5. remove from oven and let cool for 15 minutes.  Invert onto a platter and serve

tips: I use tongs to transfer mix into Bundt easier; if when inverting the pasta Bundt it does not come out of the pan, run a small knife gently around the middle and some edges but be careful not to ruin shape

my PASTA E FAGIOLI

my PASTA E FAGIOLI

'angry' CORNFLAKE CHICKEN

'angry' CORNFLAKE CHICKEN