Spaghetti squash is like a gift from the Paleo gods…they give us Paleo pasta! When cooked, the flesh of this hard winter squash turns into long, noodle-like strands, which are a heavenly grain-free and low-carb substitution for traditional noodles. Their size and texture are similar to that of angel hair pasta (tender, chewy, and slightly crunchy), with a mild taste that isn’t sweet or earthy like other winter squashes. Due to their neutral flavor, they can substitute for regular noodles in virtually any dish…from Asian to Italian and beyond! They also taste wonderful when topped with our Paleo Mexighetti or our classic Paleo spaghetti. Because the outer shell of the squash is difficult to cut safely with a knife, your best bet is to cook spaghetti squash whole in the oven, as described below. Roasting the squash whole also aids to lock in moisture and tenderize the “noodles”.
Serving Size = 1 cup
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Spaghetti Squash Noodles – Paleo Pasta
Total Time: 61 minutes
Prep Time: 1 minute
Cook Time: 60 minutes
- 1 medium spaghetti squash
- Preheat oven to 375 F and line a baking sheet with unbleached parchment paper.
- Using a fork, pierce through the skin of the squash on several different areas.
- Place the whole (uncut) squash onto the baking sheet, and into the pre-heated oven.
- Bake at 375 F for approximately 60-70 minutes, or until a fork or knife pierces through the skin, all the way to the interior. Turn once during baking.
- Remove squash from oven and let cool for 15-30 minutes before cutting it.
- Cut the squash lengthwise, from top to bottom.
- Using a spoon, scrape out the seeds from each half of the squash and discard (or you can roast them like pumpkin seeds)
- Use the spoon to scrape the squash flesh out of the skin and discard the skins.
- Use a fork to separate the flesh into noodle strands...voila! You now have spaghetti squash noodles that can be topped with your favorite Paleo-friendly sauces. Enjoy!