Spaghetti squash is a Paleo standby. Serve it as a savory side dish with a little melted ghee. Douse it in tomato sauce and savor a super healthy version of spaghetti. Or, make it the base for Paleo pad thai, arguably the most delicious Paleo recipe I’ve found. Of course, all of these preparations assume you already know how to make “noodles” out of the intimidating squash sitting on the counter. Have no fear–it’s super easy, and you’ll be eating a delicious and extremely nutritious meal in less than an hour.
How to Roast Spaghetti Squash
- Preheat your over to 350 degrees.
- Slice the spaghetti squash in half lengthwise.
- Use a spoon to scoop out the seeds, just like you would do with a pumpkin.
- Place the squash cut side down on a baking sheet.
- Slip the baking sheet into the preheated oven.
- Add a few tablespoons of water to the pan, so the squash can steam.
- Cook the squash for approximately 40 minutes, until it’s tender and is easily pierced with a knife.
- Remove the squash from the oven and allow it to cool until you can handle it comfortably.
- Take a spoon and scoop out the flesh. It should break into thin “noodles.”
- Store the squash in the refrigerator until you’re ready to use it.
That’s all–it’s simple, easy, and so delicious!