Paleo Spaghetti Squash Spaghetti
Don't let spaghetti squash intimidate you, and don't miss out on the joy of spaghetti if you're eating paleo, whole30, gluten-free or low carb. This Spaghetti Squash Spaghetti is sure to be one of your new favorite staples!
Equipment
- 1 large skillet
- 1 Baking sheet
- 1 Large sharp knife
- 1-2 Forks for shredding the spaghetti squash after it's cooked
- 1 large spoon
Ingredients
- 1 spaghetti squash
- 1 pound natural ground turkey or ground beef
- 1 jar of your favorite spaghetti sauce (if eating paleo or Whole30, choose one that does not contain sugar or other non-compliant ingredients)
- 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 and pepper to taste
- basil (optional - to garnish)
Instructions
- 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!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
Nutrition
Calories: 166kcalCarbohydrates: 18gProtein: 20gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 42mgSodium: 605mgPotassium: 769mgFiber: 4gSugar: 9gVitamin A: 767IUVitamin C: 14mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!
