Roasted Spaghetti Squash is a pretty awesome way to bring back the texture of pasta to a dish while eating Paleo. The squash is cheap and the preparation couldn’t be easier!
Roasted Spaghetti Squash
Print recipe
| Serves | 4-6 |
| Prep time | 5 minutes |
| Cook time | 1 hour |
| Total time | 1 hours, 5 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Appetizer, Lunch, Side Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Website | Primal Primos |
A great Paleo alternative to spaghetti noodles. Works as a side or main dish!
Ingredients
- 1 Large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
| Step 1 | Preheat oven to 375 degrees. |
| Step 2 | Split your spaghetti squash in half and scrape out mushy insides. |
| Step 3 | Place the squash -- flesh side up -- on a sheet pan lined with aluminum foil or parchment paper, and drizzle with olive oil, salt and pepper. |
| Step 4 | Flip squash over so that the flesh side is down, and place in over for approximately 45-60 minutes, or until flesh falls apart easy. |
| Step 5 | While still warm, use a fork to scrape the flesh of the squash. It will look stringy like spaghetti noodles! |
Note
These Noodles can be used in a variety of dishes, including: as a bed for our awesome Asian Stir Fry with Paleo Noodles, chopped and crisped up as hash browns for breakfast, in soups, or any Italian style pasta dish!
Aha! A sub for hashbrowns for breakfast! YAY!