• Lauren

    posted on October 29, 2009 at 10:20 pm

    I love being spontaneous when cooking – it makes everything more exciting! These flavours are lovely & the combination sounds to die for.

    [Reply]

  • Ali @ The Whole Life Nutrition Kitchen

    posted on October 30, 2009 at 12:00 am

    That is exactly how I create my recipes…with what I have on hand, what I am craving, the needs of the fam, and what’s in season. I love the spontaneity of recipe development. I feel very much a part of the flow of life when I am in creation mode!

    I do wonder too about the weight gain some folks experience when going GF. I think it is part of the craze. There are so many gf products and very processed baked treats available now. I wonder if some people start to eat more of that stuff when gf compared to not being gf? Not sure.

    Anyways, your recipe sounds delish! I love spaghetti squash, I probably have at least 20 pounds of them in my garage right now! :)

    [Reply]

    Amy Reply:

    @Ali @ The Whole Life Nutrition Kitchen, I have talked to people who start buying gluten-free products not because they need to but because they think it’s healthier. Of course, gluten-free can be healthier but HOW it’s done is what matters.

    I don’t necessarily include all GF products when I say this because I’m sure there are some healthier choices out there, but processed food is processed food.

    [Reply]

  • Amy @ MomsToolbox

    posted on October 30, 2009 at 7:59 am

    Yummmmm! This sounds fantastic… And I wonder if the saffron might entice my little anti-tomato sauce guy. I think we;ll give this a try next week! Thanks, Amy.
    And you are an inspiration, by the way. :)

    [Reply]

  • Alta

    posted on October 30, 2009 at 8:03 am

    This sounds so wonderful. I love spaghetti squash – it’s lighter and doesn’t over-stuff you like pasta or GF pasta does.

    I agree that some people think gluten-free is healthier. There was even something I read about the Betty Crocker GF cake mixes, from Betty Crocker, touting that they were designed for someone looking to be healthier. Hello, they’re LOADED with sugar and white rice flour? Not healthy. Tasty (I’ve tried a few), but not healthier than any other cake.

    That being said, I have found that I have had significantly more trouble dropping a few pounds since going gluten-free. (lately, I’ve gained a few) I eat healthily, and I mostly eat items that are naturally gluten-free anyway, same as I did before. But I am attributing it to my body’s ability to absorb nutrients – since gluten is no longer “beating up” my intestines, now they have a chance to do their job and absorb what I’m feeding them. Regardless, I’ll take that extra energy I’m getting, even if it means a few extra pounds!

    [Reply]

    Amy Reply:

    @Alta, That’s a great point, Alta. Though I don’t have celiac disease, I know that it can cause weight loss for the reasons you mentioned. It sounds like you’re headed in right direction, though. So glad your energy is improved!

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  • Jenn AKA The Leftover Queen

    posted on October 30, 2009 at 9:20 am

    I have never thought of using saffron in tomato sauce before, but it sounds like a wonderful idea. I know what you mean about making lasting changes to diet. I am now realizing that all grains affect me, not just gluten, so any grains have to be a once in a while thing for me. Thank goodness for quinoa and buckwheat!

    [Reply]

    Chelsey Reply:

    @Jenn AKA The Leftover Queen, After my week of GF baking I’m thinking maybe the same thing about how grains affect me. :( It’s all about moderation I guess.

    [Reply]

    Jenn AKA The Leftover Queen Reply:

    @Chelsey, Yes, it really is. It took me years to really confirm this. I tried being GF for a while, but it didn’t seem to help. Good luck with your moderation! :)

    [Reply]

  • ButterYum

    posted on October 30, 2009 at 9:44 am

    Looks and sounds delish… a good way to get some extra veg into the family!

    :)
    ButterYum

    [Reply]

  • Gudrun

    posted on October 30, 2009 at 10:20 am

    great tomato sauce idea!

    And how did the yogurt experiment go?

    [Reply]

    Amy Reply:

    @Gudrun, The yogurt experiment couldn’t have been a bigger flop. Honestly. I threw it all out. I will learn how to make yogurt at some point. I get so frustrated when I can’t get it right and it then becomes a mission of mine to perfect it. So, this is now on my list. :)

    [Reply]

  • Mary

    posted on October 30, 2009 at 12:14 pm

    I have a spaghetti squash sitting on my counter at the moment. This sounds like a great way to use it. Have a wonderful Foodie Friday.

    [Reply]

  • Geri@heartnsoulcooking

    posted on October 30, 2009 at 12:17 pm

    What a GREAT!!! recipe using saffron.
    Geri

    [Reply]

  • Amy @ Finer Things

    posted on October 31, 2009 at 4:18 pm

    I’ve never cooked anything with saffron or made spaghetti squash. Can we still be friends? ;-)

    [Reply]

  • Chelsey

    posted on November 1, 2009 at 12:07 am

    Amy! Looks Fabulous. I’ve been GF & SF for 2 weeks and I’m doing great! Halloween was tough, but I did it. I have been trying out a lot of GF baking this week to see what works and what doesn’t. I’ve found some good recipes, but now I am sick of all the carbs (I taste test everything until it’s gone it seems!) I am sick of heavy carbs! I’m ready to feel lighter! I can’t wait to try this with spaghetti squash! Thanks for the great idea.

    [Reply]

  • Amy

    posted on November 1, 2009 at 7:40 am

    @Chelsey, I know the feeling – the best thing I have ever done for myself is to prepare food I can eat ahead of time so it’s ready. The tasting gets old sometimes. I’ve learned to just taste a little and to not do any testing while I’m hungry because if I’m hungry I eat what I’m baking instead of a healthy, balanced meal or snack.

    [Reply]

  • Linda

    posted on November 1, 2009 at 2:40 pm

    You’re the only person I’ve heard of who lost weight on a gf diet. I think some of the weight gain is due to more fat and the starches used in baking. Another big factor is that many people with celiac have been somewhat starved of nutrients and when the body begins to heal, it wants to hang onto everything, but doesn’t know when to stop. At least that’s what it seemed like from my experience and I’ve heard others say the same thing.

    [Reply]

    Amy Reply:

    @Linda, I don’t have celiac so my reasons for going gluten-free are much different than someone who has suffered through intestinal damage.

    I’ve had countless people e-mail me privately and share their experiences about losing weight after cutting out gluten/wheat products. I’ve also talked with people on Twitter and I have many friends who’ve experienced the same thing I have.

    Your explanation of people recovering from being nutrient starved makes complete sense – just two different situations.

    [Reply]

    Lauren Reply:

    @Amy,
    I had another situation – once I went gluten free, I started sprouting up. I did gain weight, but it was because I was getting the nutrients. Also, I had more of an appetite because I was able to do more than just lay on the couch, and subsequently use those extra calories, etc. I’m not as thin as I was then, but in a good way because I’ve filled out and matured. I’ve grown at least 4 inches since going GF, and I *think* I’m not quite done!

    [Reply]

    Amy Reply:

    @Lauren, I have read about that – especially when someone your age is diagnosed and starts to heal their body starts growing – that’s wonderful. I was grossly overweight and a binge eater, so going gluten-free & sugar-free stopped the intense food cravings.

  • Chaya

    posted on November 1, 2009 at 6:32 pm

    This is a delicious idea. Saffron – that is a new one for sauce but it it works, we can add it to our list.

    [Reply]

  • Hillary

    posted on November 2, 2009 at 6:37 pm

    This definitely does look tasty! Very different too. You should submit this recipe to Recipe4Living.com! :)

    [Reply]

  • Aggie

    posted on November 5, 2009 at 7:41 am

    This sounds amazing…I cook with spaghetti squash a lot, would love to try this sauce with it! Great blog! Found you while Stumbling! :)

    [Reply]

    Amy Reply:

    @Aggie, I didn’t know that people didn’t cook with spaghetti squash until I started posting about it. I’m so glad you found me.

    [Reply]

  • Nancy Hoffman

    posted on April 7, 2010 at 6:04 pm

    Amy: We are trying to add more gluten free recipes to our web site. If you have any Mother’s Day ideas, please let us know. I am working on a free cookbook for our readers. I love saffron as well, and this is one of my favorites: http://www.recipelion.com/Chicken-Casserole-Recipes/Baked-Crusted-Chicken-Rice-Casserole

    [Reply]

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