Paleo Stuffed Spaghetti Squash

Paleo Stuffed Spaghetti Squash Paleo Stuffed Spaghetti Squash

What better way to help you stay on track with your paleo diet lifestyle then with healthy meal recipes. With recipes like this stuffed spaghetti squash, it becomes quite easy to make healthy meals become part of a routine. Such a straight forward, filling and delicious meal that can be fun for the kids by serving right in the spaghetti squash boat halves. The amount of spaghetti squashed required for this recipe is all dependant on how many people you are feeding. To roast the pine nuts, heat pan on medium heat and add pine nuts. Make sure you watch the nuts the entire time, it takes but a minute to go from not roasting to being burnt. You want them to have a nice browned colour but not black. When it comes to knowing what kind of sausage to buy, you want to make sure that you are getting nitrate free, organic, and grass fed. Feel free to use pork, turkey, or chicken. When making this recipe I only had Italian chicken on hand at the time. Personally, I have made this recipe a ton of times and each time I found myself adding different type of vegetables to the mix. In doing so I found some left over homemade tomato sauce and cauliflower rice. Now with my family having quite the big appetites, to make it a bit more filling for them I added the cauliflower rice during step 9 of the recipe below. Warming up the tomato sauce in the previously used pan to roast the pine nuts in, pouring 1-2 tablespoons over top of halves before serving. Like with any recipe, you can really make it your own by making adjustments to the original recipes. Let me know by commenting below with your unique personal touch on this basic recipe!

2 spaghetti squash
1 1/2 lbs. Italian chicken sausage, casings removed
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale, stems removed, chopped
3 tbsp extra virgin olive oil, plus more for drizzling
Sea salt and pepper
2 tbsp pine nuts, roasted
2 tbsp fresh parsley, chopped


  1. Preheat the oven to 400 degrees F.
  2. Place squash in the microwave for 3-4 minutes to soften.
  3. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard.
  4. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  5. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
  6. Meanwhile, prepare the kale by removing the centre stems and either tearing or cutting up the leaves.
  7. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes.
  8. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through.
  9. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.
  10. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.

Number of Servings: 4

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