Before GAPS, I couldn't get my family to eat spaghetti squash. But Fideo is just so flavorful, that the texture difference of spaghetti squash doesn’t really matter. I am sure the butter doesn’t hurt either. One thing that is important is not to overcook the squash, the “spaghetti” won’t stay as separate and turns a bit mushy.
¼ cup fresh cilantro, chopped (reserve some for garnish if desired)
2 pounds boiled roast
2 cups Kerry Gold Cheese, shredded
1-2 avocados, diced as garnish
1 pint yogurt cream
Recipe
Instructions:
Cut squash in half, scoop out the seeds. Place face down on baking sheet and bake for 30 minutes at 350 degrees. Heat a large fry pan to medium, sautee onions, peppers and carrots with butter for 10 minutes. Add salt, garlic, cumin and tomatoes. Stir in boiled roast and let it fall apart with the vegetables. When squash is cool enough to handle with your hands, scrape out with a spoon and separate “noodles” with a fork. (I like to do this a day ahead). Fold squash in with vegetables, combine thoroughly, adding cilantro as you mix. Check for seasoning, may need more salt. If your pan is oven safe, you can top with cheese and broil until melted, otherwise, transfer to a baking dish or 2 -9 inch pie dishes. Broil 5 minutes on medium until cheese is bubbly and beginning to brown. Garnish with diced avocado and copious amounts of yogurt cream (homemade yogurt made with heavy cream)
*If you leave out the cumin, cheese and avocado (stage 3) this considered a "casserole" that is legal in stage 2 , given you have successfully introduced dairy, otherwise, substitutions can be made. Cumin and cheese can be introduced on Full Gaps.
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