Gluten free spaghetti, it is perfectly possible. Grow the spaghetti squash and per seed you have 4 to 8 spaghetti squash and. Here is a delicious simple recipe!
Cut the spaghetti squash in half. Deseed the squash , sprinkle with olive oil and season with salt and pepper .
Fill a casserole dish with 5 mm of water and place the 2 halves of spaghetti squash in it. Place this in the heated oven for 45 min.
Fry the bacon cubes/mushrooms in fat
Beat the eggs and season with pepper (there is enough salt because of the bacon and cheese).
Finely grate the 100 grams of Parmesan cheese (finely grinding it in a blender also works) and add it to the beaten eggs.
When the spaghetti squash is cooked, you can loosen the strands of flesh with a fork.
Combine the pumpkin flesh, beaten eggs and bacon cubes/mushrooms and bake for another 5 minutes. The eggs cook, the cheese melts and the bacon or mushrooms release their flavour.
Serve in the emptied halves or on a plate. This is simply delicious food.
