Don’t let spaghetti squash intimidate you and don’t miss out on the joy of spaghetti if you’re eating paleo, whole30, keto, gluten-free or low carb. This Spaghetti Squash Spaghetti is sure to be one of your new favorite staples!
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
