Paleo Spaghetti Squash Noodles
Paleo Spaghetti Squash Noodles are a versatile base for lots of veggie-inspired recipes! Top with tomatoes, fresh herbs, a light sauce, and/or a pinch or two of sea salt for a simple, delicious flavor! And don’t forget the olive oil! It warms up the flavors, giving this veggie dish a comfort food essence! {Paleo}
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Oven
- Diet: Gluten Free
Ingredients
Scale
- 1 spaghetti squash
- Olive oil
- Sea salt and coarse black pepper
Instructions
- Set oven to 350 degrees. Pour olive oil into a 9×13 baking dish, adding enough oil to cover the bottom of the dish. Set aside.
- Then poke holes in the whole spaghetti squash, place on a microwave-safe dish, and microwave on high for about 5 minutes.
- Carefully remove the spaghetti squash from the microwave (it will begot), and cut the spaghetti squash in half, using a sharp knife. Next, drizzle the insides of the spaghetti squash halves with olive oil and place them facedown in the baking dish.
- Bake for 25-35 minutes for small-to-average spaghetti squash, and closer to 35-45 minutes for larger spaghetti squash.
- Remove the baking dish from the oven and carefully turn the spaghetti squash halves face up. Using a rounded spoon, begin scooping out and discarding the seeds and pulp. Then use a fork to comb through the squash to create the noodles. Remove any seeds that may be lurking in the newly-formed noodles.
- Transfer the noodles to a large bowl, sprinkle with sea salt and black pepper, and gently toss with desired ingredients.
Notes
- You can scoop the seeds and pulp out of the center of each spaghetti squash half after microwaving and before baking, if you’d like.
- For the topping in these photos, I sautéed whole grape tomatoes in a small skillet with enough olive oil to cover the pan. Then I added 2 cloves pressed garlic, se salt, and minced fresh basil. For a thicker consistency, I let the heat move through the tomatoes without doing anything else with them. Once the tomatoes soften, then I puncture them with a fondue fork or regular fork and let them cook in the skillet or saute pan longer. As they continue to soften, then I press down on them to mash them and create the thicker consistency I want. From there, I remove the pan from the heat and use this delicious mixture as a topping on spaghetti squash and regular gluten-free spaghetti, too. I don’t follow measurements. Just a little of this and a little of that. Taste-test and serve. 🙂