DIY: Spaghetti Squash


Basics of Spaghetti Squash

How-to Spaghetti Squash… just me, or doesn’t that sound like a new dance move?  Anyway, by now I think mostly everyone has heard of spaghetti squash. Many well-known magazines and cookbooks have made this winter squash into somewhat of a “skinny girl’s pasta.” But, it has been one of my favorites for years, funny story — I constantly have people say it reminds them of me. Guess I eat it a lot? My spaghetti squash dishes continue to evolve as a main ingredient in various meals as I experiment with new recipes. A fantastic base paired with your favorite pesto or enjoy it solo as a side dish. It’s simple to prepare and keeps well for many days for left-overs.

Simply Enjoy!

Spaghetti Squash
How-to: Paleo Pasta
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Cook Time
30 min
Cook Time
30 min
  1. 2-4 pound spaghetti squash, comes in yellow and neutral colors
  2. 1/4 cup of coconut oil, grass-fed butter or ghee
  3. sea salt and pepper to taste
  1. Preheat the oven to 400 degrees F.
  2. Split the squashes in half and scrape out seeds. Line an oven tray with parchment paper. Season the spaghetti squash with 2 tablespoons of oil/butter, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
  3. When squash is cool enough to handle, using two large forks scrape and shred (or a large kitchen spoon) the strands of squash from the inside of the skin. Toss the spaghetti squash with remaining oil/butter and if need be, season to taste.
  1. While the squash is roasting, toss a head of garlic with drizzled olive oil in the oven to add to your spaghetti when its done.
Jamie Danno

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