Spaghetti squash “noodles” are what a lot of people use when being on a paleo diet lifestyle as an alternative to regular spaghetti noodles. When first using spaghetti squash as a substitute I did not realize how important it was to cook the squash for that additional 2-3 minutes in a pan to cook off the extra moisture. Therefore the dish it was used for turned out really watery. Following step 6 is a very important step, only skip this step if you believe the added moisture would benefit the over all dish. Now lets talk about the seeds in the squash, these can be handy to clean off and keep. They have similar taste and consistency to pumpkin seeds, they make for a fantastic snack through the day. All they take is 30 minutes in a preheated to 300 degree F. oven with your seasoning of choice.
1 large spaghetti squash
ground black pepper, to taste
sea salt, to taste
Seasoning and spice, of choice
- Prepare spaghetti squash by microwaving for 5-10 minutes, or until soft, be sure to pierce with a knife before microwaving to release steam. Or bake in the oven at 350 degrees for 30-45 minutes, or until squash is soft. When the skin on the squash is soft it makes it easier to cut in half length wise.
- Let cool a bit then split the spaghetti squash into two even halves length wise.
- Remove the seeds first, and throw them into out or save for later.
- Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or on a plate.
- Pick out your favourite seasoning you would use to flavour any traditional pasta dish. Spray a non-stick skillet with cooking spray. Add spaghetti squash “noodles” to the sautéed pan, along with the seasoning of your choice.
- Let squash cook for about 2-3 minutes over medium high heat, stirring constantly until the squash has become more tender and the excess moisture has cooked out of the squash.