Spaghetti Squash

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1 spaghetti squash
1-2 cloves of garlic, minced
salt & pepper to taste
2-3 Tbs olive oil

Preheat your over to 350 degrees. Cut the raw spaghetti squash in half with a sharp knife. Scoop out all of the junk in the middle with a spoon then place the halves in an oven-safe baking dish.

Divide garlic evenly and add to the middle of each squash. Add salt & pepper then drizzle with olive oil (I could have probably used a little more olive oil on mine). Place in oven for 30-45 minutes (when the squash separates from the skin with little resistance, it’s ready).

Once remove from oven, let cool for at least 20 minutes, until you’re able to touch it without hurting yourself. Use a fork to scoop and separate the strands from the squash.

At this point, I placed the ‘pasta’ on my plate and topped it with vegetables, chicken and sauce that I had thrown together in a pan (chicken, orange bell pepper, onion, spinach and some sauce).

If you are using a more watery tomato sauce, do not add it immediately to the ‘pasta’ because it will make it mushy. If you have leftovers, you can add some almond meal and an egg. Make it into a fritter and fry it up with some coconut oil! Perhaps I’ll try that next time.

About the author

Lauren Wilson. Lauren introduced Paleo into her lifestyle in 2010. She enjoys re-creating otherwise unhealthy meals and spreading the word about how easy (and delicious!) it is to eat well. Don't be surprised if she has chorizo or Sriracha included in her recipes. She's also got a major sweet tooth.

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