Paleo Spaghetti Squash (low carb, Whole30)
You’ll love this Paleo Spaghetti Squash Spaghetti recipe. It’s delicious, low-carb comfort food that’s perfect for anyone eating a paleo, Whole30, gluten-free or dairy-free diet.
What You Will Love About This Recipe
- Spaghetti without the carbs! Spaghetti squash has a mild, lovely flavor, with a texture that’s similar to al dente spaghetti.
- Low-calorie and low-carb! If you love spaghetti but are looking for something lower in carbs and calories, you have found it!
- High in fiber and more. Spaghetti squash is a good source of vitamins, minerals, and antioxidants.
- Paleo and Whole30-friendly. It meets the requirements of these special diets, as long as you buy a paleo-compliant or Whole30 spaghetti sauce.
How to Make Roasted Spaghetti Squash
Step 1: Preheat your oven to 400 degrees F
Step 2: Using a large sharp knife, cut an inch or so off on the top and then an inch or so off on the bottom of the spaghetti squash. If you have difficulty, use the sharp end of the knife and work it around slowly.
Step 3: Next, cut the spaghetti squash in half (make sure your knife is sharp, and be careful).
NOTE: If there’s a difficult part to making roasted spaghetti squash, it’s cutting it in half. Make sure you use a large, sharp knife. The first time I ever made spaghetti squash, my dull knife got stuck mid-way through. I had to use my rolling pin to bang it down (banging on the center of the knife, not the ends!) to get it all the way through. Pro tip: Learn from me: sharpen your knife first! And be careful.
Step 4: Scoop out the seeds and stringy stuff attached (like you would a cantaloupe). If you have any persistent strings hanging on, you can cut them out with kitchen scissors.
Step 5: Place both of the squash sections face down on a baking sheet and bake 25-35 minutes. The size of your squash can impact its baking time. The squash is done when it is easily poked through with a knife.
Step 6: Let it cool 10-15 minutes and then scrape out the spaghetti-like “noodles” by running a fork through the flesh to separate the strands.
How to Make Simple Whole30 & Paleo Spaghetti Meat Sauce
Gather these ingredients:
- 1 pound of natural lean ground turkey or ground beef
- 1 jar of spaghetti sauce (read the label; make sure it’s sugar-free and made with only whole ingredients if eating paleo or Whole30; Rao’s makes a delicious compliant one)
- cherry tomatoes
- spices – garlic powder, oregano, basil and black pepper
Make the sauce:
- Brown the meat in a large skillet
- Add the tomatoes and heat for about a minute
- Then add the jar of sauce and spices and mix everything together
- Serve atop your cooked spaghetti squash
Dig in and enjoy!
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Frequently Asked Questions
Do you have to cut spaghetti squash in half before cooking it?
Technically, no. You can cook it whole, but it takes much longer (and you must poke holes in it first). Splitting it in two and then roasting the squash is the preferred method and the one outlined for this recipe. If you’re having difficulty cutting through the tough skin, you can microwave it for a few minutes to soften it.
How do I know when the spaghetti squash is done?
It’s done when it is easily poked through with a knife.
Can I meal prep this ahead of time?
Yes. You can make the sauce, the roasted squash or both ahead of time, then refrigerate, reheat and eat. For best results, refrigerate separately.
Can I freeze cooked spaghetti squash? What about the meat sauce?
Yes, you can freeze both. For best results, freeze separately.
Paleo Spaghetti Squash Spaghetti
Equipment
- 1 large skillet
- 1 Baking sheet
- 1 Large sharp knife
- 1-2 Forks for shredding the spaghetti squash after it's cooked
- 1 large spoon
Ingredients
- 1 spaghetti squash
- 1 pound natural ground turkey or ground beef
- 1 jar of your favorite spaghetti sauce (if eating paleo or Whole30, choose one that does not contain sugar or other non-compliant ingredients)
- 1/2 cup cherry tomatoes, cut in half
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- salt and pepper to taste
- basil (optional – to garnish)
Instructions
- Preheat oven to 400 degrees F
- Cut the top inch and bottom inch off the spaghetti squash; use the sharp end of the knife and work it around if it doesn’t chop off easily.
- Next, cut the squash in half and scoop out the seeds and stringy stuff attached (like you would a cantaloupe; if you have any persistent strings hanging on, you can cut the out with kitchen scissors)
- Place the two halves face down on a baking sheet and bake 25-35 minutes or until the flesh is tender when poked with a fork and cooked through
- Let it cool 10-15 minutes and then scrape out the “noodles” with a fork
- While the squash is baking, brown the meat in a large skillet or pot on the stove
- Add the tomatoes and heat for about a minute; then add sauce and spices
- Serve atop your spaghetti squash and enjoy!
