Baked Spaghetti Squash
As mentioned on Facebook, I am planning an intermittent series featuring paleo "basics." These are going to be everyday, basic recipes that I find to be more or less essential in this lifestyle. These will feature sauces, spice mixes, crusts, etc. While I have some set recipes in mind, if you have any specific requests or are looking for a good standard, leave your suggestion in the comments!
As a launch to my paleo "basics" series, I wanted to address one of the chief complaints I hear from those who don't live a paleo lifestyle. It is common to hear "I could never give up pasta."
I, for one, disagree. No longer eating grains has opened my eyes up to a world of tasty alternatives to pasta. To the point where I can feel confident when I say "I don't miss pasta." (Really. Since adopting paleo nearly 3 years ago, I haven't had a lick of it. Not even in a weak moment.) I prefer eating one of the many creative options there are to replace my beloved linguine. My alternative of choice is usually is spaghetti squash.
As a winter squash, it is ideal to purchase in the fall, but can generally be found year round in the grocery store. I like to stock up on it when there is a great sale. It can be left at room temp for up to a month. Alternatively, it can be cooked and then frozen and stored for up to 3 months! Spaghetti squash is easy to make, has nice flavor and is a great texture. It is also a good source of vitamin C and fiber.
This squash can be used in an astounding number of dishes once you master the first step - the perfect bake.
PS - Remember to save the seeds and use them to make a yummy snack of Rosemary Sage Squash Seeds!
Baked Spaghetti Squash
Prep Time: 5 mins
Cook Time: 35-45 mins
1 med spaghetti squash
1-2 tbs melted ghee or olive oil
dash of garlic powder & salt
parsley to garnish
- Preheat oven to 375.
- Line a baking sheet with tin foil for easy clean up.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds (save these to roast later on!)
- Place the squash sliced side down on the baking sheet & place it in the oven for 30-40 minutes until the squash is tender enough to pierce with a fork.
- Remove the squash and place it sliced side up on a cooling rack for 10 minutes until it is cool enough to handle.
- Using a fork, gently scrape the inside to form strands. Tip: Scraping around instead of across will make for longer strands.
- To serve as a dish or side: toss the strands in a bowl with your melted ghee/oil, garlic powder, salt & parsley. Serve immediately.
Note: Smaller squash can cook in as little as <25 minutes while larger squash can take closer to 45<. Be sure to check its progress frequently if you are unsure!