Ahhh … spaghetti squash. A large, beautiful vegetable that used to intimidate me. Until recently. I wish it hadn’t taken me so long to try this beauty, because I am LOVING spaghetti squash — especially this Paleo Spaghetti Squash Spaghetti as I am midway through eating Whole30!
Can you believe this is NOT spaghetti? And that it’s a delicious, satisfying vegetable? It’s like art. Ok, maybe that’s Whole30 eating (no sugar, no pasta …) talking, but I DO think this is a pretty magical vegetable.
How to Make Paleo Spaghetti Squash Spaghetti
If there’s a difficult part to making spaghetti squash, it’s cutting it. Make sure you use a large sharp knife. The first time I made it, my knife was a little dull, and it was tricky. I got the ends off fine, but cutting it in half? It got stuck half way through, and I had to use my rolling pin to bang it down (in the center of the knife, not the ends!) and get it all the way through. Um, don’t try that at home! Learn from me: sharpen your knife first!
- Preheat oven to 400 degrees F
- Cut the top inch and bottom inch off the spaghetti squash; use the sharp end of the knife and work it around if it doesn’t chop off easily.
- Next, cut the squash in half and scoop out the seeds and stringy stuff attached (like you would a cantaloupe; if you have any persistent strings hanging on, you can cut them out with kitchen scissors)
- Place the two halves face down on a baking sheet and bake 25-35 minutes or until the flesh is tender when poked with a fork and cooked through
- Let it cool 10-15 minutes and then scrape out the “noodles” with a fork
How to Make the Spaghetti Meat Sauce
Ingredients:
- 1 pound of natural ground turkey or ground beef
- 1 jar of spaghetti sauce (read the labels; make sure it’s sugar-free if eating paleo or Whole30; Rao’s makes a delicious compliant one)
- 1/2 cup cherry tomatoes, cut in half
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil (plus more for garnish if you like)
- 1/4 tsp black pepper
Directions:
- Brown the meat
- Add the tomatoes and heat for about a minute
- Then add sauce and spices
- Serve atop your spaghetti squash
NOTE: I like to double the meat sauce recipe so I’ll have plenty of leftovers AND so I have some for my Spaghetti Squash Zucchini Lasagna (that recipe is coming up next!)
Dig in and enjoy!
Pin it, save it and make it!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 spaghetti squash
- 1 pound natural ground turkey or ground beef
- 1 jar spaghetti sauce
- 1/2 cup cherry tomatoes, cut in half
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- salt, pepper and add'l basil to taste after plated
Ingredients
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- Preheat oven to 400 degrees F
- Cut the top inch and bottom inch off the spaghetti squash; use the sharp end of the knife and work it around if it doesn't chop off easily.
- Next, cut the squash in half and scoop out the seeds and stringy stuff attached (like you would a cantaloupe; if you have any persistent strings hanging on, you can cut the out with kitchen scissors)
- Place the two halves face down on a baking sheet and bake 25-35 minutes or until the flesh is tender when poked with a fork and cooked through
- Let it cool 10-15 minutes and then scrape out the "noodles" with a fork
- While the squash is baking, brown the meat in a large skillet or pot on the stove
- Add the tomatoes and heat for about a minute; then add sauce and spices
- Serve atop your spaghetti squash and enjoy!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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