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Paleo Recipe for Spaghetti Squash

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Kim is a holistic health coach and a toxic-free lifestyle consultant. She obtained her studies from the Institute for Integrative Nutrition.

Spaghetti Squash

Spaghetti Squash

Spaghetti Squash, caveman style

Recipe for Spaghetti Squash


Did you know that Mother Earth invented spaghetti before it was discovered in Sicily? Or was it China? Someone said that the Chinese invented vermicelli and that's where we got the idea of turning flour and eggs into spaghetti.

Ah, we'll save that debate for another time. Today we're focusing on this beautiful spaghetti squash. When cooked, the flesh falls apart resembling spaghetti strands which gives it the honorary term.

The gorgeous yellow squash makes it a perfect candidate for Paleo-friendly, grain-free and gluten-free meals.

So check out this simple, yet delicious spaghetti squash recipe, topped with a homemade tomato sauce that is also accompanied by grass-fed ground beef.

This recipe can easily be turned into a vegetarian or vegan favorite by substituting the beef for tempeh and mushrooms.

I'm also going to show you a super easy method for cooking this seasonal squash.

So read on and grab a bib in case you start drooling.


Don't they look like spaghetti strands? Pretty cool, huh?

Don't they look like spaghetti strands? Pretty cool, huh?

Quick poll!

Health Benefits of My Favorite Winter Squash


A 100g (about 2/3 cup) of spaghetti squash has about 27 calories and 5 percent of the recommended daily intake of dietary fiber.

The real highlight of spaghetti squash is from the high antioxidants, particularly lutein and zeaxanthin, which protect your eyes from age-related diseases. In addition it's a good source of vitamin C, vitamin A, vitamin B6, and manganese.

If you're trying to lose weight, substituting for spaghetti squash will keep you fuller too due to the high amount of fiber.

Sphagetti squash can be found at farmer's markets and health food stores like Whole Foods, Trader Joes, or Sprouts. Here in California, they can be found for about $.50/lb at our local farmer's stands.

I've found that the yellow ones taste a bit sweeter than the orange ones. It really shouldn't matter since they were meant to be drowned in a sinfully good tomato sauce anyway.

Squashes can also be stored for quite a long time- up to weeks!


paleo-recipe-for-spaghetti-squash
paleo-recipe-for-spaghetti-squash

How to Cook Spaghetti Squash The Easy Way

  • Wash and dry the spaghetti squash.
  • Put the entire thing on a baking sheet. (I would recommend lining it with some foil)
  • Cook at 400 degrees F for about 30-45 minutes, depending on how big your squash is.
  • After taking it out of the oven, take a knife and cut it in half. Be careful: do not put your face near the squash. There will be some steam coming out at you!
  • Use a spoon and scoop out the seeds. It might help to also use a scissor to cut some of the strands that connect the seeds.
  • Use a fork and separate the strands. The flesh will come right off!
paleo-recipe-for-spaghetti-squash

How to Make Homemade Tomato Sauce


For this recipe, I used fresh garden tomatoes. Fresh tomatoes are hard to find in winter months, so you can use canned tomato sauce. Or if you're pressed for time, choose a jar of organic pre-made tomato sauce. This is a no judgement zone. ;-)

If you prefer a vegetarian version, check out my recipe for Tempeh Pasta Sauce here.

My husband likes grass-fed meat so I buy them in bulk from Whole Foods at $4.99/lb, which isn't too costly for humanely raised cows that are free from antibiotic injections. You won't find any caveman injecting themselves antibiotics or growth hormones!

Ingredients:

  • 1 lb grass-fed ground beef
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 small green bell pepper, diced
  • 6-8 large tomatoes *
  • 1 (16 ounce) can tomato sauce
  • 2 teaspoon dried oregano
  • 1/2 cup fresh basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • optional: dash of coconut sugar to season

*If you use canned tomatoes, reduce the olive oil to 2 tablespoon only

Instructions:

  1. Sauté chopped garlic and onions in olive oil for a few minutes, until translucent.
  2. Combine ground beef and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  3. Stir tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.


paleo-recipe-for-spaghetti-squash

If you liked this recipe, share with friends and family so they don't starve! ;-)

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Leave a comment to share YOUR recipes for spaghetti squash!

Geri McClymont on February 20, 2016:

Looks scrumptious! I love butternut squash and will have to give your recipe a try. Thanks for sharing.

Kristen Howe from Northeast Ohio on April 02, 2015:

Thanks Kim for the kind words on my inspiring bio. I would love to try squash again this spring. I still have my pre-cut squash from February in the fridge. I'll try your tips for sure. Thanks for the follow, too.

Kim Lam (author) from California on April 02, 2015:

Kristen, I hate cutting butternut squash too, especially the peeling part! I make my husband do that part! ;-) Unless I make a soup, which I throw the whole thing in the oven at 400 degrees, cut in half, scoop it out, and blend with broth.

By the way this recipe calls for spaghetti squash, which uses the same method of cooking. Super easy- see tips above.

P.S Love your bio, very inspiring.

Kristen Howe from Northeast Ohio on April 01, 2015:

I would have to give it a try, Kim. I've tried to cut a butternut squash last fall and gave up. I prefer pre-cut store brought squash for now.

Kim Lam (author) from California on April 01, 2015:

Hi Kristen- Paleo or not, my family and friends enjoy this recipe! Enjoy!

Hi Ellen- I didn't know spaghetti squash can store for that long! 100 is amazing! Thanks for sharing.

Kristen Howe from Northeast Ohio on March 31, 2015:

Great recipe for spaghetti squash. It looks delicious and yummy to eat. Very useful. I would love to give this a try, though I'm not on paleo diet. Voted up!

Ellen Cayzer on March 29, 2015:

I also enjoy spaghetti squash. I usually harvest about 100 from my backyard garden each year. They seem to store well. I keep them on an open rack in my kitchen and they can last up to 2 years. I have to dust them off before cooking. LOL I have never actually cooked them whole before.

Lindsay on August 11, 2014:

Oh this spaghettis squash looks soooo good! I've just started with paleo and am discovering all these great recipes. I've heard good things about this cook book http://mirandasjeans.com/my-favorite-paleo-cookboo... any other suggestions?

prasetio30 from malang-indonesia on March 20, 2014:

I got new recipe here. I love spaghetti and just looking at the pictures makes me hungry. Voted up and Yummy!

Prasetio

Ali Kuoppala from Kokkola, Finland on February 10, 2014:

Nice recipe, think I'm gonna test it out the next time I go for paleo.

Kim Lam (author) from California on January 31, 2014:

My apologies Linda. If you use fresh tomatoes, add a bit of tomato paste to thicken. If you use pre-made crushed tomatoes from cans, it's not necessary. Thanks

Linda smith on January 31, 2014:

directions call for adding tomato paste, but ingredient list doesn't list a tomato paste.

Kim Lam (author) from California on December 07, 2013:

Glimmer Twin Fan you're an angel. Thank you for sharing and taking the time to let me know about it. So glad you enjoyed it. Take care xo

Claudia Mitchell on December 07, 2013:

Hi - Just had to come back and say I made this. It was delicious. Also, I pinned this about 3 weeks ago and it gets repinned constantly. So far up to about 200 repins and everyday it gets more. Beautiful recipe.

Kim Lam (author) from California on November 14, 2013:

Robin-mushrooms and zucchini are great in pasta sauce! I think most kids refer more of the chewy noodle texture. Thanks for sharing!

Glimmer Twin Fan- It's very easy to cook the squash- no cutting or peeling involved!

Robin Edmondson from San Francisco on November 14, 2013:

I have been making this recipe about once a month. The kids prefer the noodles with the bolognese, but I love the squash. I also add mushrooms, zucchini, and carrots to the sauce (or anything else in the refrigerator.) It is so delicious! Thanks for sharing!

Claudia Mitchell on November 14, 2013:

This looks delicious and not hard to do. Thanks.

Kim Lam (author) from California on November 13, 2013:

Thanks all, I appreciate the comments! Bon appetit! :-)

Susan from India on November 13, 2013:

Wow... This looks simply mouth watering. Thanks for sharing. Voted up.

Posetta Brown from Charleston S.C. on November 13, 2013:

Awesome! I Need Some Of These Recipes..:)

Andrew Nuske from Ohio on November 13, 2013:

This look delicious.. will give it a try.

Thanks for the info!

Dil Vil from India on November 12, 2013:

I looks awesome and yummy. Voted UP...

Melanie Casey from Indiana on November 12, 2013:

I tried spaghetti squash before. It was very interesting and tasty! Great recipe!

Lori Phillips from Southern California USA on November 12, 2013:

Will try this. I love squash! Thanks for the recipe.

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