Best Paleo Spaghetti Squash Recipes

SPAGHETTI SQUASH WITH PALEO MEAT SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
• While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
• Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

PALEO SPAGHETTI SQUASH PRIMAVERA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.
• Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C).
• Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.
• Heat oil in a braising pan over medium-high heat. Add zucchini, salt, and pepper; cook and stir until softened, 3 to 5 minutes. Add bell pepper, onion, and garlic; cook and stir until flavors combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.
• Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil.
• Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.

PALEO SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Season squash halves with olive oil, salt, and black pepper. Place squash, cut-side down, on prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Cool squash for 10 minutes; scrape flesh out of squash with a fork.
• Cook and stir sausages in a skillet over medium heat until no longer pink in the center, 7 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Stir spaghetti squash, canned tomatoes, diced tomato, and garlic into skillet with sausages; cook and stir until warmed-through, 2 to 4 minutes. Add spinach; cook and stir until spinach wilts, 2 to 4 minutes. Season with salt and black pepper.

SPAGHETTI SQUASH (PALEO-FRIENDLY) ALFREDO SAUCE

Steps:

• Preheat oven to 350 degrees. Puncture several holes throughout the spaghetti squash to allow the steam to escape. Place the spaghetti squash on a baking dish and put in the oven for 1 hour. When the squash is done, remove from the oven and allow to cool slightly before cutting it open. The inside will be very steamy and hot, but will cut very easily! While the spaghetti squash is finishing its cooking time and cooling a bit, make your sauce. SAUCE: Heat the oil in a skillet. Saute garlic and when garlic starts to brown, add the shrimp. Saute until shrimp is nicely pink and cooked through. Remove from skillet and set aside. Whisk arrowroot and chicken broth together, and add to skillet. Cook on medium heat until it starts to thicken. Slowly add coconut milk along with remaining herbs and spices. Add the shrimp back to the skillet. Finish with a pinch of sea salt if desired.

PALEO SPAGHETTI SQUASH WITH SPINACH AND BACON CREAM

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and set aside. Leave 1 tablespoon bacon drippings in the skillet.
• Place halved and seeded spaghetti squash cut sides down in a large glass baking dish with 1/4 cup water. Microwave on high until squash is steaming and tender, 10 to 12 minutes. Using a fork, scrape spaghetti squash strands from skin. Set aside in a large serving dish and keep warm.
• Cook and stir onion and eggplant in remaining bacon drippings in a large skillet over medium heat until the onion turns translucent and eggplant is tender, 8 to 10 minutes. Stir in garlic and Italian herb blend. Add coconut milk, bring to a simmer, and cook until warmed through, 2 to 4 minutes. Remove from heat and use an immersion blender to puree the eggplant-coconut mixture until smooth.
• Return blended coconut milk sauce to skillet over medium-high heat and stir in crumbled bacon and spinach. Simmer, stirring often, until spinach is wilted and sauce is heated through, about 5 minutes. Pour sauce over spaghetti squash and sprinkle with nutritional yeast to taste.

PALEO SPAGHETTI SQUASH AND AMPED UP MEATBALLS

Steps:

• For the squash and sauce: Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
• Rub 1/2 tablespoon of the olive oil on each cut-side of the squash and sprinkle with salt and pepper. Place the squash cut-side up on a baking sheet and roast until fork tender, 45 minutes to 1 hour.
• To test for doneness, insert a knife into the squash; it's ready when the knife goes through with little resistance. Cool the squash for at least 10 minutes. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
• While the squash cooks, make the sauce. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the carrots and celery, and cook until the carrots are fork-tender, 3 to 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, red pepper and bay leaf. Cover the pot, reduce the heat to medium-low and simmer for at least 25 minutes (the longer the better), stirring occasionally. Season with salt and pepper.
• For the meatballs: Combine the ground beef, flour, tamari, tomato paste, salt, pepper, cayenne, garlic and egg in a large bowl. Form about 40 bite-size (1-inch in diameter) meatballs. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
• Plate the spaghetti squash on serving plates and top with the tomato sauce and meatballs to serve.