Paleo Spaghetti Squash


Prep: Halve and seed squash.  To halve the squash just get in there and cut it in half lengthwise. (Tip: use a small knife and cut all around the squash before using a big knife to cut all the way through).  Scrape out the seeds and pulp the same way you would with any squash or a pumpkin.

Bake: Place squash cut side down, rind side up, on a cookie sheet with wax paper or aluminum foil on it.  Add a tablespoon of water to the pan.  Bake for 40-60 minutes at 375 F or until the squash is easily pierced.  Once the squash is cooked, use a fork to scrape the cooked strands from squash top to bottom into a large bowl.




  1. Spaghetti squash is awesome since it almost tastes like the real thing and has a much lower glycemic index! I love it with extra lean ground beef, a mushroom and tomato sauce with some parmesan cheese on top!


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