Delicious and Healthy Paleo Spaghetti Squash Recipes

Spaghetti squash is a versatile and nutritious vegetable that can be used as a substitute for pasta in various recipes, especially for those following a paleo, Whole30, gluten-free, or low-carb diet. It offers a healthy way to enjoy a pasta-like dish without the guilt of carbs. This article explores several delicious and easy-to-make paleo spaghetti squash recipes, providing options for various tastes and preferences.

Getting Started with Spaghetti Squash

How to Cook Spaghetti Squash

Cooking spaghetti squash can seem intimidating, but it's quite simple once you know the tricks. Here are a few methods:

• Roasting Whole: For easy cutting, roast the whole spaghetti squash on a rimmed baking sheet at 350ºF for 1 hour, turning halfway through. Let it cool for about 20 minutes before cutting.
• Baking Halves: Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, spray or drizzle the insides with oil, and place it cut-side down on a baking sheet. Bake for about 40 minutes until the interiors can be easily pierced with a fork.
• Microwaving: Before slicing, microwave the squash for 3-4 minutes to soften it.
• Instant Pot: Cut the spaghetti squash in half diagonally, scoop out the seeds, and place both halves in the Instant Pot on a steamer rack with 1 cup of water. Cook on "manual" for 7 minutes.

Preparing the Squash

1. Cutting: Use a sharp knife to cut the squash in half lengthwise. For easier cutting, poke holes in the squash and microwave it for about five minutes beforehand.
2. Seeding: Scoop out the seeds and stringy stuff with a spoon, similar to preparing a cantaloupe.
3. Shredding: Once cooked and cooled, use a fork to scrape the insides and shred the squash into strands, creating the "noodles."
4. Draining: To avoid a watery dish, remove the spaghetti squash into a large bowl lined with paper towels, then, using another paper towel, squeezing/blotting the cooked spaghetti squash to remove excess water.

Paleo Spaghetti Squash Recipes

Paleo & Whole30 Spaghetti Squash with Sausage & Pesto

This recipe is a simple and flavorful way to enjoy spaghetti squash as a healthy pasta alternative. It combines roasted spaghetti squash with sausage and pesto for a delicious and satisfying meal.

Ingredients:

• 1 whole spaghetti squash
• Olive oil
• 1 onion, chopped
• Sweet Italian Chicken Sausages (or Pork Sausage), sliced
• Garlic, minced
• Salt and pepper to taste
• Pesto sauce (Paleo/Whole30 compliant)
• Nutritional yeast (optional)
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 350ºF. Roast the whole spaghetti squash on a rimmed baking sheet for 1 hour, turning halfway through. Allow to cool for 20 minutes.
2. While the squash is cooling, heat a large skillet over medium-high heat. Add olive oil, onion, sausage, salt, and pepper. Cook for 10-15 minutes until the onions are soft and the sausage is browned.
3. Cut the spaghetti squash in half, scoop out the seeds, and shred the squash into a large bowl.
4. Add the cooked sausage and onion mixture, pesto sauce, and nutritional yeast (if using). Toss to combine.
5. Serve warm, topped with fresh basil.

This dish is great for dinner or meal prepping lunches for the week.

Creamy Roasted Garlic Spaghetti Squash with Asparagus and Bacon

This recipe features a creamy, savory sauce combined with crispy bacon and sautéed asparagus, creating a comforting and healthy meal.

Read also: Paleo Granola Recipes

Ingredients:

• 1 spaghetti squash
• Asparagus, cut
• Bacon
• Garlic cloves, roasted
• Cashews
• Lemon juice
• Almond milk
• Sea salt
• Nutritional yeast
• Olive oil

Instructions:

1. Preheat your oven to 400°F. Cut both ends off the squash, slice into 1-2” rounds, and remove the seeds.
2. Line a baking sheet with parchment paper, arrange the bacon in a single layer, and bake for 16-20 minutes until crisp. Alternatively, cook the bacon in a skillet until crisp.
3. Sauté the asparagus in a skillet with olive oil for 2-3 minutes until crisp-tender, seasoning with salt and pepper.
4. Once the garlic is done, make the cream sauce. In a high-speed blender, combine the cashews, lemon juice, almond milk, roasted garlic cloves, sea salt, and nutritional yeast. Blend on high speed until smooth and creamy.
5. Toss the spaghetti squash noodles with the cream sauce, asparagus, and cooked, crumbled bacon.

Spaghetti Squash with Hearty Meat Sauce

This recipe offers a classic preparation of spaghetti squash with a hearty meat sauce, providing a satisfying and comforting meal.

Ingredients:

• 1 spaghetti squash
• Olive oil
• 1 onion, chopped
• Garlic, minced
• Ground turkey (or beef or chicken)
• Chopped tomato
• Tomato sauce
• Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds.
2. Place the halves cut-side up on a rimmed baking sheet, drizzle with olive oil, and season with salt, pepper, and oregano.
3. Roast the squash in the oven for 40-45 minutes, until you can easily poke it with a fork. Let it cool until you can handle it safely.
4. While the spaghetti squash is roasting, melt coconut oil in a large skillet over medium heat. Add chopped onion and garlic and cook for 4-5 minutes.
5. Add ground turkey and brown the meat, stirring occasionally. Season with salt and pepper.
6. Add the chopped tomato, tomato sauce, and Italian seasoning and stir to combine. Simmer on low heat, stirring occasionally, while the spaghetti squash finishes roasting.
7. Scrape the insides of the cooked squash with a fork to shred the squash into strands.
8. Serve the meat sauce over spaghetti squash with basil for garnish.

Easy Whole30 Creamy Bacon Garlic Spaghetti Squash Bake

This creamy bacon garlic spaghetti squash bake is a delicious and healthy dish that is both Whole30 and paleo-compliant.

Ingredients:

• 1 spaghetti squash
• Bacon
• Broccoli, steamed
• 1 cup full-fat coconut milk
• Garlic, minced
• Salt and pepper to taste

Instructions:

1. Cut the spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
2. In a saucepan, whisk together the coconut milk, garlic, salt, and pepper. Heat the sauce on the stove over medium heat, whisking continuously for about 5-8 minutes until it thickens.
3. In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole.
4. Heat in the oven on 400F until warm or save for later.

Paleo Whole30 Spaghetti Squash Breakfast Casserole

This hearty breakfast casserole is packed with veggies and is a great make-ahead option for a healthy breakfast.

Ingredients:

• 1 spaghetti squash
• Bacon
• Mushrooms
• Green onion
• Tomatoes
• Eggs
• Salt and pepper to taste

Instructions:

1. Cut the spaghetti squash in half diagonally, scoop out the seeds, and place both halves in the Instant Pot on the steamer rack. Add 1 cup of water to the pot, put the top on, make sure the valve is closed, hit "manual" and reduce time to 7 minutes.
2. While the squash is cooking, cook the bacon and mushrooms. Cut the bacon into small pieces and cook in a medium to large skillet over medium heat. Once crispy, remove and place on a plate. Leave about 1 tablespoon bacon grease to pan and add in the mushrooms. Cook over medium heat until tender.
3. Once the squash is done, hit "cancel" and release the valve. When the pin drops, open the lid and carefully remove squash to a bowl to cool a little.
4. Once cooled enough to handle, shred into a large bowl and squeeze out all the water.
5. Add the bacon, mushrooms, green onion, salt, and half the tomatoes to the spaghetti squash and mix well.
6. Preheat the oven to 350°F. Line a 13x9 with parchment paper and add in the spaghetti mixture.
7. Break the eggs into a medium bowl or measuring cup and whisk until well mixed and all yolks are broken.

Tips and Tricks for Perfect Spaghetti Squash

• Don't overcook: Overcooked spaghetti squash can become mushy. Roast or bake until it can be easily pierced with a fork, but not longer.
• Season well: Spaghetti squash has a mild flavor, so be sure to season it well with salt, pepper, herbs, and spices.
• Add healthy fats: Olive oil, coconut oil, or ghee can add flavor and richness to your spaghetti squash dishes.
• Get creative with toppings: Experiment with different sauces, vegetables, meats, and cheeses to create your own unique spaghetti squash recipes.
• Make ahead: You can cook the spaghetti squash ahead of time and store it in the refrigerator for up to 3 days.

Read also: Paleo Diet Delivered: What You Need to Know

Read also: Paleo Mayonnaise Recipe

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