Fajitas with Spanish Rice

We had a Fajita night this week and here’s what I made.  Steak, peppers and onions cooked stovetop on the griddle with a side of Spanish Rice.  I served it all with gluten free corn tortillas, salsa and sliced fresh mango.

Fajitas are traditionally cooked and served in a cast iron pan like this one.  They make a great presentation, coming to the table with a sizzle.  But – if you don’t have one, or if like me you can’t lift cast iron pans anymore, it’s perfectly fine to use a nonstick griddle or skillet to cook this fun meal.

I mixed up my own seasoning blend for this recipe.  I always have a large collection of individual spices on hand, so I can blend together just enough for a specific meal with nothing wasted.  Another benefit is that I can adjust the flavors to my liking.  More heat?  Add more chipotle.  Don’t like cumin?  Just leave it out.  You get the idea.

Mr. Cucina LOVES bell peppers, and spicy food in general.  He gave me an A+ for this meal!  I loved the Spanish rice.  Considering I make rice several times a week, this was a nice change from my usual preparation.

4 servings

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  • 1 tsp. crushed chipotle chili flakes
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. red pepper flakes
  • 1/2 tsp. sea salt


  • 3/4 lb. sirloin, skirt steak or flank steak, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 1/2 medium sweet onion, sliced thin
  • 1/2 medium red onion, sliced thin
  • 1 lime, half juiced and half for serving
  • 2 tbsp. olive oil
  • gluten free tortillas for serving
  • salsa, for serving (this one is Mr. Cucina’s favorite)
  • fresh mango, for serving (optional, my favorite!)


Combine the spices and mix well.

Add the sliced peppers and onions to a medium bowl with 1 tbsp. olive oil and 1 tsp. of the spice blend.

In a separate bowl, toss the beef strips with 1 tbsp. olive oil and 1 tsp. of the spice blend.

Heat a griddle or large nonstick skillet and warm the tortillas, about 30 seconds per side.  Remove to a plate and keep warm.

Add the peppers and onions to the griddle and cook to crisp tender, stirring occasionally.

Push the veggies to the back of the griddle and add the meat.  Cook quickly about 1 minute per side.

Toss with the peppers and onions and squeeze the juice from 1/2 lime over the top.  Garnish with fresh cilantro and serve with the tortillas, lime wedges, rice and salsa.

Spanish Rice Ingredients:

  • 1/2 cup long grain white rice
  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 2 tbsp. minced bell pepper
  • 2 tbsp. tomato sauce
  • 1 cup chicken broth
  • 1 tsp. fajita seasoning (from above)


In a small saucepan, combine olive oil, onion and bell pepper and cook over medium low heat until the onions are translucent.  Stir in the rice, tomato sauce and chicken broth.  Cover and cook 15 minutes.  Garnish with cilantro.

Notes ♪♫ Truth be told, I was not a fan of the store-bought gluten free tortillas.  Next time I will make them myself, but that’s another blog post!  Sometimes you need a shortcut, right?  And this dinner was a success in every other way. 🙂

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Gluten Free Meatloaf Ramekins

Look at these cute little ramekins!  They can elevate the humblest of meals to dinner party status!  Gluten Free Meatloaf Ramekins are fun to make and perfectly portioned for kids, small plates and small appetites.

You can vary the veggies in this meatloaf to suit your taste.  I used onion, zucchini and bell pepper.  Unlike my other meatloaf recipes, this one contains no oats.  So, if you can’t have oats or are avoiding them for the time being, this one is for you!

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Servings: 4 ramekins



Heat olive oil in a small skillet and sauté the veggies until they have released their liquid and reduced to about 1/3 cup.  Season to taste.

Transfer to a bowl to cool (so you don’t cook the egg).

When cooled, whisk in the ketchup followed by the egg and more seasoning.

Next add the beef, working it in with your hands.  Gradually add the potato flakes and breadcrumbs and combine well.

Mist the ramekins with cooking spray and place them in a square baking dish.  This will make them easier to handle when going in and out of the oven.

Divide the meatloaf mixture between the 4 ramekins.  Top with ketchup and smooth the tops with a fork.

Bake at 375º for 20 minutes or until the internal temperature reaches 150º (check with a thermometer).

Serve with ketchup or your favorite BBQ sauce (my favorite is Stubbs Smokey Mesquite).

Notes ♪♫ Love ramekins?  Check out my Shepherd’s Pie Ramekins, Ramekin Stuffing cups and Gluten Free Apple Crisp!

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Gluten Free French Meat Pie

Over 20 years ago I clipped a recipe for French Meat Pie (Tourtière) from the local newspaper and have made it many times using a ready-made pie crust (remember those days?).  Everyone loved it!  Years went by, and like many of my old recipes, this one went by the wayside along with gluten.

I’ve had a yearning for this old favorite, and so I added it to my culinary bucket list.  Here’s what I love about this recipe…

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The filling.

The most time-consuming part of this recipe is peeling and shredding the potatoes then pressing out the excess liquid.  I took a shortcut and used frozen shredded hash browns; I always have them on hand in my freezer pantry.

The pie crust.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour.  If you have not tried this flour, seriously go and get yourself a bag, and be sure to use my code MGFC30 at checkout for 30% off your non-sale item!  Get the crust recipe here.


  • 2 Gluten Free Pie Crusts
  • 12 oz. lean ground beef
  • 12 oz. ground pork
  • 3 cups (9 oz.) frozen shredded hash browns, defrosted
  • 1 cup onion, cut into 1/4″ dice
  • 1 tbsp. minced garlic
  • 1 tbsp. olive oil
  • 1/2 tsp. mustard powder
  • 1/4 tsp. thyme
  • 1/4 tsp. sage
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1/8 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper (about 6 grinds)
  • 2 tbsp. water
  • 1 egg, beaten
  • 1 tsp. milk


Roll out the pie crusts between 2 sheets of waxed paper.

Place one crust in the pie dish.  Trim away the excess and use it to patch any holes or tears in the dough (it happens!).  Cover with plastic wrap and refrigerate.  Place the other crust, with waxed paper on a baking sheet and refrigerate while you make the filling.

Heat olive oil in a deep heavy skillet over medium low.  Add the onion and cook several minutes until translucent.  Stir in the garlic and cook 30 seconds more.

Next add the ground beef and pork to the skillet and sprinkle with seasonings.  Break up the meat with a spatula and stir frequently until all of the meat is browned.

Stir in the hash browns with 2 tbsp. water and continue cooking on low 2-3 minutes longer.  Turn off the heat and let it cool 20-30 minutes.

Preheat the oven to 375º.  Remove pie crusts from the refrigerator.  Fill the bottom crust with the meat mixture, distributing it evenly.

Top with the remaining pie crust, trim the edges and crimp.  It doesn’t have to be fancy (I’m definitely going to work on my crimping skills though)!

Use a sharp knife to cut slits in the top crust to vent steam.  Whisk the egg and milk, and brush over the top crust.

Place the pie dish on a baking sheet (in case anything spills) and bake 20 minutes on the lower rack of your oven.  After 20 minutes, move it to the middle rack and continue cooking 15 minutes longer.

Remove from the oven and let it rest 5 minutes, that is if you can wait!

This was SO good, just like the one I remember from years ago!  I promise your whole family will love it, and no one will know it’s gluten free!

Notes ♪♫ Convenience foods are great as long as you check the ingredients.  I used Ore-Ida frozen hash browns in this recipe, and they are labeled gluten free.

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Skirt Steak with Caramelized Onions

Are you a steak lover?  Boy, do I love a good steak dinner, and I’ll never say no to a Ribeye or New York Strip.  But have you seen the price of beef lately?

So, I started looking at more economical cuts and found skirt steak on sale.  I remembered making these Italian Skirt Steak Rolls a while back, and they were quite good!

This time though, my inspiration came from the caramelized onions that I used to top my Gluten Free Focaccia Bread and decided to pair them with the steak.  The beef and onion flavors are amazing together, and it couldn’t have been easier to make.  The trick to tender skirt steak is not to overcook it.  Just a quick sear in a hot grill pan is all it needs!

4 Servings

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Trim visible fat from the skirt steak and cut into 4 pieces.  Sprinkle both sides with salt, pepper, garlic granules, onion granules and paprika.  Let it sit at room temperature for 30 minutes.

Slice the onion into thin rings.  Heat 1 tbsp. butter and 1 tbsp. olive oil in a nonstick skillet.  Add the onions and cook over medium low heat, turning occasionally until brown and caramelized.  Remove from heat and set aside.

Whisk together the white wine, red wine vinegar and beef broth.

Heat remaining 1 tbsp. butter and 1 tbsp. olive oil in a grill pan.  Add the steak and cook 4 minutes per side over medium heat.  Check for doneness with a meat thermometer, the internal temperature should be 140º for medium.

Remove the steak to a serving dish and keep warm.  Transfer the cooked onions to the grill pan and deglaze with the wine/broth mixture.  Stir gently, until about half of the liquid has evaporated.

Top the steak with onions and drizzle with any remaining pan juices.

Notes ♪♫ This simple recipe comes together with just a handful of ingredients, proof that gluten free does not have to be complicated.  The skirt steak was SO good, I’ll definitely be making it again!

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Gluten Free Baked Penne

Today’s hearty baked pasta dish is pure comfort food!  A great choice for a potluck or casual family dinner, everyone will want to dig into this tasty casserole.  I use a combination of gruyere cheese with its superb melting qualities and parmesan cheese in the topping for a crispy contrast.  I sneak a few healthy veggies into the mix for even more flavor and texture.  Who’s hungry?

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  • 1/2 cup grated Gruyere cheese
  • 1 cup grated Parmesan cheese, divided
  • 1/2 sweet onion, cut into large dice
  • 6 cremini mushrooms, sliced
  • 1/2 small zucchini 1/2″ dice
  • 2 garlic cloves, minced
  • olive oil
  • 8 oz. ground beef
  • 8 oz. ground veal
  • 3/4 tsp. Tuscan seasoning, divided
  • 2 tbsp. tomato paste
  • 2 cups tomato sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 8 oz. gluten free penne
  • cooking spray
  • 1/3 cup gluten free seasoned breadcrumbs
  • Italian parsley for garnish


Grate the cheese and set aside.  Add olive oil to a large nonstick skillet over medium low heat.  Cook the onions until they are translucent, then add the mushrooms, zucchini and garlic.  Sprinkle with 1/2 tsp. Tuscan seasoning.  Remove from the pan and set aside to drain in a colander to remove excess liquid.

In the same pan, add more olive oil along with the ground beef and ground veal.  Season with 1/4 tsp. Tuscan seasoning.

Break up the meat with a spatula and stir until completely browned.  Clear a space in the center of the pan and add the tomato paste.

Let it toast for 1 minute then stir it into the browned meat.

Add the tomato sauce, sugar, oregano and basil.  Cover and bring to a low simmer for 10 minutes.

Heat water for the pasta and cook according to package directions.  Stir the cooked and drained veggies into the meat sauce.

Drain the pasta and add to the pan with 1/2 cup gruyere cheese.  Toss to combine.

Mist a casserole dish with cooking spray and fill with the pasta and sauce mixture.  Drizzle the top with olive oil and top with 1/3 cup breadcrumbs and 1/3 cup parmesan cheese.

Cover with foil and bake for 15 minutes at 350º.  Use tongs to carefully remove the foil and broil for 2 minutes to crisp up the top.

Garnish with Italian parsley and bring to the table.  Serve with extra parmesan cheese and marinara sauce.

Notes ♪♫ Not all gluten free pastas are created equal.  I used Jovial Brown Rice Penne in this recipe.  My favorite brand, it holds up especially well in casseroles, where even after boiling and baking it maintains a great al dente consistency.

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Gluten Free BBQ Beef Short Ribs

We love beef short ribs!  So, when they go on sale it’s time for a BBQ dinner, rain or shine.  In this very easy recipe, boneless beef short ribs are baked slowly at a low temperature and basted with a simple homemade barbecue sauce that Mr. Cucina said was better than his favorite store brand!  It’s a meal that you can enjoy no matter what the weather or the season.

The beef will shrink considerably during cooking, so start with twice as much as you think you need.  For the two of us I used 1.5 lbs. of boneless beef short ribs.  It looked like a lot to begin with, but there were no leftovers 🙂


  • 1.5 lbs. boneless beef short ribs
  • salt and pepper
  • cooking spray
  • 1 batch homemade Gluten Free BBQ Sauce
  • fresh chives for garnish


Preheat the oven to 300º.  Cut each short rib into 3 pieces and place in a square baking dish coated with cooking spray.  Season both sides with salt and pepper.

Whisk together the BBQ Sauce ingredients or use your favorite store brand (I won’t tell).  Spoon 3 tbsp. of the sauce over the ribs.

Turn them over and spoon another 3-tbsp. sauce to coat.  Cover tightly with foil.

Roast for 2 hours at 300º, then use tongs to carefully remove the foil.  If there is too much liquid, you can remove some of it with a ladle.  Cook 30 minutes more, uncovered.

Warm the remaining sauce for serving.  Remove the short ribs and arrange on a serving platter.  Brush with the extra sauce and garnish with fresh chives.

This meal was so good!  I served the ribs with roasted carrots, parsnips and baby potatoes.  Use your favorite seasonal sides (sweet corn in summer for sure).

Notes ♪ ♫: If you prefer to buy the BBQ sauce, I recommend Stubbs.  All of their BBQ sauce flavors are delicious and gluten free.

Originally posted 05.27.2018                       Updated 08.06.2022

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Beef Guazzetto – Italian Beef Stew

Would you believe that a recipe from an Italian cooking show could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely gluten free!

Beef Guazzetto, or Italian Beef Stew was adapted from a recent episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!

While it’s true that some recipes require major modifications, the vast majority of meals will only need a swap of one or two ingredients to be gluten free.  Today’s recipe is a great example.

If you are thinking that you cannot enjoy your favorite meals on the gluten free diet, think again.  Or better yet, let me inspire you!

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  • 1 lb. stew beef (chuck), cut into cubes
  • 3 cups chicken stock
  • salt, to taste
  • 1/4 cup gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 1/4 cup tomato paste
  • 1/2 cup white wine
  • 2 bay leaves
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish


First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 1/4 cup gluten free flour and shake to coat.

Heat olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, and celery.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the chicken stock, cover and simmer on lowest heat for 2 hours.  Add more stock if needed.

Stir the sauce frequently, be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A meal like this deserves an extra special pasta.  I decided to get out my KitchenAid® and make some fresh rigatoni.  Read about how I made it here! Of course, you can use any gluten free pasta you have on hand.  One of my favorites is Jovial brown rice pasta.

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley.

Notes ♪♫ An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.


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Gluten Free Shepherd’s Pie Ramekins

Gluten Free Shepherd’s Pie Ramekins

Individual serving ramekins take this ordinary comfort food to dinner party status!  The presentation will wow your guests, while still keeping it fun and casual!  I love using the ramekins for portion control, and one serving was plenty filling!

Most of the ingredients are straight from the pantry, like ground beef, frozen mixed veggies, and instant mashed potatoes!  Yes, I cheated and used these instant mashed potatoes from Idahoan, I always keep them on hand.  (Check out how I use them in my meatballs and meatloaf!)

4 Servings

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  • 12 oz. lean ground beef
  • 1-2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 cup diced sweet onion
  • 1-1/2 cups frozen mixed vegetables
  • 1/2 tsp. thyme
  • fresh ground pepper
  • seasoned salt
  • 2 tbsp. tomato paste
  • 1 tbsp. gluten free Worcestershire sauce
  • 1 cup beef or vegetable broth
  • 1 cup gluten free instant mashed potato flakes
  • cooking spray
  • 1/4 cup grated cheese
  • paprika
  • fresh chives for garnish
The Lazy Gastronome


Heat a braising pan or deep skillet with olive oil.  Brown the beef, breaking it up with a spatula.  Season with fresh ground pepper and seasoned salt.

Add the garlic and onion.  Continue cooking several minutes then add the mixed vegetables, and thyme.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for a minute then stir into the meat and veggies.  Stir in the broth and Worcestershire sauce, then bring to a boil.

Turn the heat down to a low simmer and cook for 30 minutes or until most of the liquid has evaporated.  Stir every 5 minutes.

Preheat the oven to 375º.  In a small sauce pot, prepare the instant mashed potatoes according to package directions.

Spray the ramekins with cooking spray and arrange them on a baking sheet (this will make it easy to transfer in and out of the oven).  Spoon the filling into the ramekins, leaving room for the mashed potatoes.

Spread mashed potatoes over the top and use a fork to smooth it out.  Top with grated cheese and sprinkle with paprika.   Bake for 15 minutes, then finish under the broiler on low for 2 more minutes.

Garnish with fresh chives and serve.

I hope you were inspired to try these Shepherd’s Pie Ramekins!  For another twist on this traditional comfort food, check out my Shepherd’s Pie with Rutabaga, it’s a long-time family favorite!

Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels on condiments, broth and seasoning.  Lea and Perrins Worcestershire sauce is gluten free in the US but not in Canada (make sure yours is made with distilled white vinegar, not malt vinegar).

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Air Fryer Ribeye Steak

Can you really cook a steak in the air fryer?  This is a question I had never even considered, until the day my stove malfunctioned.

Saturday night is steak night at our house, and my cooking method of choice has always been the reverse sear, which produces a perfectly cooked steak every time.  Read about it here.

Now without a stove, I turned to my other appliances.  Microwave, crock-pot, air fryer?  Hmmm.  Both Mr. Cucina and I were worried about ruining a perfectly good (and expensive) steak.  I did some research and decided to try the air fryer.

The verdict, excellent!  It turns out that yes, you can cook a steak in the air fryer, and it was delicious!

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  • 1 lb. ribeye steak, about 1-1/2″ thick
  • gluten free steak marinade (recipe here)
  • cooking spray


Marinate the steak for 2 hours before cooking.  Whisk together the marinade ingredients in a non-reactive dish and add the steak, turning every 30 minutes.

Preheat the air fryer for 5 minutes at 400º.  Remove the steak from the marinade and place on a rack for a few minutes to drain off the excess liquid (if you have a basket style air fryer just pat your steak with paper towel before cooking).

Add 1 tbsp. of water to the bottom tray of the air fryer.  Add the steak and cook 8 minutes per side.

Continue cooking until your steak reaches the desired temperature.  We like ours cooked medium, and it took a total of 21 minutes for mine to reach 145º.

Time will vary from one air fryer to another, so be sure to check the temperature with a meat thermometer.

Also keep in mind that if you are cooking other things in the air fryer at the same time, it will most likely extend the cook time.  I had carrots and potatoes in the air fryer, and it took 30 minutes for the potatoes (started 10 minutes before the steak), and 20 minutes for the carrots.

Important!  Always let the steak rest 5 minutes before slicing.  Place it on a warm plate and cover with foil.  This allows the juices to redistribute and keeps the steak moist and flavorful.

Doesn’t that look good?  It looks like we won’t go hungry while we wait for our new range to arrive.  I can’t wait!

Notes: ♪♫ This dinner for two fit just right in my 3-shelf air fryer.  Potatoes on top, carrots in the middle and steak on the bottom.  You can rotate the shelves during cooking for even results.  Remember that items on the top shelf (closest to the fan) will cook faster, so watch that they don’t burn!

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Twice Baked Spaghetti Squash

This gluten free and grain free dish is a satisfying alternative to pasta.  Versatile spaghetti squash is baked, shredded, tossed with meat sauce and baked again in its own shell for a tasty finish!  I could not believe how delicious this was, and how good I felt after dinner.  Happy tummy for me, and my husband loved it too!

I used a medium sized spaghetti squash (about 8” long) for the two of us.  To double or triple the recipe, choose squash that are all about the same size so that they finish cooking at the same time.

2 Servings

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For the Meat Sauce

  • 2 tbsp. Olive oil, divided
  • ½ lb. Lean ground beef
  • Italian seasoning, to taste
  • ½ cup onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup mushrooms, diced
  • ¼ cup carrots, grated
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • 15 oz. can tomato sauce
  • Ground pepper, a few grinds
  • drizzle of olive oil
  • dash of red wine vinegar
  • ½ cup grated parmesan cheese
  • parsley or chives


Using a sturdy knife, cut the spaghetti squash in half.  Believe it or not this is the most difficult part of the whole recipe!

Scrape out the seeds with a large spoon.  Brush each half with about 1 tbsp. of olive oil, and sprinkle generously with Italian seasoning.

Place the two halves cut side down on a parchment lined baking sheet.  Bake for 1 hour at 400°.

While the squash is baking make the meat sauce.

Heat a deep skillet with one tbsp. olive oil and add the ground beef.  Cook on low heat, turning and breaking up the meat with a meat spatula.

When the beef has browned, stir in the onions, followed by the garlic, carrots and mushrooms.  Sprinkle with Italian seasoning and fresh ground black pepper.  Continue cooking 3-4 minutes, stirring frequently to help the liquid evaporate.

Next add the tomato sauce, basil, and oregano.  Drizzle with 1 tbsp. olive oil and 1 tsp. red wine vinegar.  Simmer on low for about 30 minutes or until the squash is ready.  Stir frequently and watch that it doesn’t burn.

When the squash has baked for 1 hour, remove from the oven.  Use tongs to carefully turn the halves over and let them cool for 10-15 minutes until they are safe to handle.

Use 2 forks to shred and separate the “spaghetti” and transfer it to a bowl.

Toss with half of the meat sauce and spoon the mixture back into the squash shells.

Top with more sauce, grated cheese and herbs.  Return to the oven for another 20-30 minutes.

You can finish them off under the broiler for 2-3 minutes to crisp up the edges.

Serve in the shell with extra sauce on the side.

Notes: ♪♫ Roasting is my favorite way to prepare vegetables and spaghetti squash is no exception.  It does require more time than boiling but so worth it – you will taste the difference!

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