Spaghetti squash is an amazing paleo staple. It’s versatile, it’s a great carb, and it makes for some pretty great leftovers. I love topping mine with this easy ground beef recipe or making a “faux-spaghetti” with a bottle of pasta sauce. I also eat it pretty regularly as a breakfast side dish to grass-fed hot dogs or some pastured bacon I get from a local farmer I met at a farmers market. (Are you in the Chicago area? Check out this nearby farm that delivers.)
The thing is, it’s kind of hard to know what to do with it when you haven’t cooked with it before. Paleo for Cooking Newbies to the rescue! With about an hour of your time (but very minimal work!), you’ll have enough spaghetti squash to last multiple meals.
- 1 whole spaghetti squash
1. Preheat your oven to 375 degrees.
2. Wash and dry your spaghetti squash.
2. Cut off the ends with a big, sharp knife.
3. Cut the spaghetti squash length wise. (It helps to put it up on one of the blunt ends you just cut.)
4. Using a spoon, scoop out all of the seeds.
5. Fill a 9 x 13 (or similar) baking dish with 1/2 an inch of water. Place both halves of the spaghetti squash, cut sides down, into the water.
6. Place the baking dish into your preheated oven for 1 hour. To test if it’s done, pierce one of the cut halves with a fork; if it’s not soft, leave the spaghetti squash in the oven at 10 minute intervals until it is done.
7. When the spaghetti squash is done and has cooled down enough to touch, scoop out all of the “spaghetti” insides away from the skin. And done!