gluten-free eats

This recipe for paleo-compliant spaghetti squash "pizza" pie spends a long time in the oven in various stages, but is otherwise pretty easy without much prep. I make the recipe largely as written, although I prefer to bake the spaghetti squash a day ahead of time so it can cool fully before I remove the innards. I also combine all the ingredients in a large mixing bowl as opposed to putting the squash in a baking pan and pouring the wet ingredients over top.

If you have never prepped a spaghetti squash, it's worth noting that they are hard to just "cut lengthwise"--you will need a large knife, upper body strength, and probably a willingness to whack the squash on the counter repeatedly until it splits around the knife, which will be stuck partway into it. Those cheap pumpkin carving tool sets might work better, but I haven't remembered to try yet.

Makes about an 8x8 pan and reheats well. Satisfying as a main dish without being super starchy.