It seems that more and more of my friends are going gluten free - and for good reason. At times wheat can be hard to digest, especially if you eat later in the night or have a sensitive stomach. Also, if you alternate fresher foods for carb heavy options, you have a better chance of maintaining a healthy weight.
We recently had a small dinner gathering at our house with three friends who are gluten free. My specialty happens to be homemade marinara sauce. Clearly I could not serve pasta, so I decided to try using spaghetti squash in its place. The results were delicious.
If you are unfamiliar with the squash, cooking it is a breeze. Grease and line a cooking dish with tinfoil. Cut squash length-wise and scoop out seeds. Put a pad of butter into each and bake at 425 degrees until tender. Once done, use a fork to pull out the meat of the squash. You'll see that it comes out in strings, much like spaghetti strands.
Serve as you would any pasta and serve a helping of sauce over the squash. Serve with a nice side salad and you have yourself a meal.