Paleo Spaghetti

Super Simple Spaghetti Squash (with 15 Paleo Spaghetti Sauces To Try)

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Dang!  The quadruple S recipe!  Super Simple Spaghetti Squash – say that 5 times fast!  Anyway, this is a ridic easy recipe, and it goes so well with your favorite Paleo Spaghetti Sauce!  If you don’t have a favorite yet, I got you covered on that too!

Ingredients

  • 3 lbs of Spaghetti Squash (~2 small to medium squashes)

Instructions

  • Preheat the oven to 400°F.
  • Slice the squash in half with a knife. The more even the better… Unfortunately, I dropped mine on the ground and so they cracked in half so mine wasn’t very perfect…
  • Use a large spoon and scoop out the seeds.
  • Pour about ½ cup of water in a Baking Pan.

Spaghetti Squash

  • Place the squash in a Baking Pan facing downward (with the cut side down).
  • Cook the squash for 30 to 45 minutes.
  • To test if the squash is tender or not, stab a fork through the back of it and see if it is easy to pierce through. If not, leave it in another 15 minutes.
  • Once ready, remove from the oven and let it cool for about 10 minutes so you don’t burn yourself in the next step.
  • Using a fork, start scraping the flesh of the squash, and it will product spaghetti lookin’ .

Spaghetti Squash

Spaghetti Squash

 

Paleo Spaghetti Sauces

Looking for some tasty spaghetti sauces to go with your spaghetti squash?  I found 15 for you to try and enjoy:

Super Simple Spaghetti Squash (Plus 15 Paleo Spaghetti Sauces)

Super Simple Spaghetti Squash (Plus 15 Paleo Spaghetti Sauces)

Ingredients

  • 3 lbs of Spaghetti Squash (~2 small - medium squashes)

Instructions

  1. Preheat the oven to 400°F.
  2. Slice the squash in half with a knife. The more even the better... Unfortunately, I dropped mine on the ground and so they cracked in half so mine wasn’t very perfect…
  3. Use a large spoon and scoop out the seeds.
  4. Pour about ½ cup of water in a baking pan.
  5. Place the squash in a baking pan facing downward (with the cut side down).
  6. Cook the squash for 30 to 45 minutes.
  7. To test if the squash is tender or not, stab a fork through the back of it and see if it is easy to pierce through. If not, leave it in another 15 minutes.
  8. Once ready, remove from the oven and let it cool for about 10 minutes so you don’t burn yourself in the next step.
  9. Using a fork, start scraping the flesh of the squash, and it will product spaghetti lookin’ .
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  • author's avatar

    By: Tina T

    Tina is a foodie that loves eating delicious and healthy. Having grown up in an Asian household in Atlanta, she loves creating and eating both Asian and American cuisine. Tina is the main blogger and owner of Oh Snap! Let’s Eat!. Read more…

  • author's avatar

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