GAPS Fideo

I have loads of yummy GAPS recipes to post!  Now that I am getting the hang of the protocol, I am getting creative and banging out some pretty awesome meals.  Often I go to old favorites for my inspiration.  Everybody loves Fideo, it is one of my top hit posts, a great dish for a crowd, perfect for a potluck.  With a couple simple substitutions,  we are enjoying it once again.

One thing that makes GAPS fantastic in the flavor department is the liberal use of fat.  I always was pretty generous compared to American standards, but GAPS is a whole other level.  Of course you have to use the good fats, which are expensive, but sometimes not as much as you think.  Kerry Gold Butter, for example, runs about six times the price of the pale kind.  But when you compare it to extra virgin coconut oil, which is more of a like product in quality, it is half the price. Thus, I use a lot more butter.

I am pretty sure the intro diet did some detoxing of our sugar loving bacteria, because everything seems to taste better.  Besides, anything other than soup becomes a texture to appreciate.  In all reality, my husband, who didn’t do the intro, still thinks most of these GAPS meals taste fantastic.  So I will take the credit for being super talented.

Before the diet though, I could NEVER pass spaghetti squash off for noodles.  Three out of five family members would moan and struggle through the meal.  Fideo is just so flavorful, that the texture difference 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.

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.

1 medium spaghetti squash
½ cup Kerry Gold butter

1 medium onion, finely chopped
1 bell pepper, finely chopped
2 carrots, finely chopped
1 tablespoon salt
3 garlic cloves, minced
2 teaspoons ground cumin
2 large tomatoes, diced

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

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).
links; Real Food Wednesday, Things I Love Thursday, Creative Juice Thursday, Pennywise Platter