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
Servings: 2-3

Ingredients:
1 med spaghetti squash
1-2 tbs melted ghee or olive oil
dash of garlic powder & salt
parsley to garnish

Steps:

  1. Preheat oven to 375.
  2. Line a baking sheet with tin foil for easy clean up.
  3. Slice your spaghetti squash in half lengthwise and scoop out the seeds (save these to roast later on!)
  4. 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.
  5. Remove the squash and place it sliced side up on a cooling rack for 10 minutes until it is cool enough to handle. 
  6. Using a fork, gently scrape the inside to form strands. Tip: Scraping around instead of across will make for longer strands.
  7. 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!


My picks for this recipe:


Go all-types-of-squash crazy with these other ideas: