This is one of my favourites. It’s so easy to prepare, and just yummy. Oh, and it’s a nutritious Paleo way to replace spaghetti!
If you’ve never had spaghetti squash, I highly recommend you try it. It sort of smells like pumpkin, you know how they have that “squash” kind of smell? It retains the noodle shape very well, even if you accidentally overcook it (oops). The noodles themselves have very little flavour and have worked well in each and every dish that I’ve tried so far!
Anyways, seriously, preheat the oven to 400f. Halve your spaghetti squash lengthwise, put it face down on a baking sheet with a quarter inch of water. Bake, scrape and you’re done!
How do we eat spaghetti squash in my house? Well, in the past we had it with a little butter, brown sugar and cinnamon, I haven’t tried to paleoize that recipe just yet. I often make a real spaghetti sauce and eat this just like spaghetti! It’s excellent as a side with a little bit of butter and fresh herbs.
- 1 spaghetti squash
- 1 tbsp olive oil
- salt and pepper to taste
- Preheat oven to 375f.
- Halve the squash lengthwise, and scrape out the seeds. Brush the inside flesh with olive oil and sprinkle salt and pepper to taste.
- Place squash cut side down on baking sheet and add water until there's approx 1-2 cm of water.
- Bake in the oven at 375f for 45-1hr. Squash is done when the skin is easily pierced with a fork.
- Remove from oven, carefully, and flip over to cool slightly.
- Once the squash is cool enough to handle, use a fork and gently scrape out the strands.