• Entree
  • Desserts
  • Appetizer
  • Side Dish
  • Breakfast
  • Sauces and Dips
  • Health Tips

  • Affiliates
  • About
  • Contact Us
  • Basic Spaghetti Squash Posted August 4, 2012

    8

    Paleo Pasta, Grain-free pasta, gluten-free pasta

    In worldwide cuisine, there are few items as recognizable and internationally loved as spaghetti.  Unfortunately for folks with gluten, wheat, or other grain sensitivities, as well as those who simply choose a gluten-free, grain-free or paleo diet, spaghetti and other forms of pasta aren’t an option.  With this recipe, fret no more! A fantastic low-carb, low-calorie substitution for pasta, 1 cup of cooked spaghetti squash contains only 42 calories, 0 grams of fat, and many nutrients including folic acid, calcium, iron, potassium, vitamin A, vitamin C and beta carotene.

    Before I started on a gluten-free diet I had never even heard about spaghetti squash.  I saw it on a restaurant menu under their gluten-free foods and I was pretty intrigued. The more I asked the waiter about it, the least I understood… it’s called spaghetti, but it’s not pasta? a squash in the shape of noodles? I went ahead and ordered it anyway, I was new to the GF diet and I was already expecting something boring and tasteless.

    When it arrived, it didn’t look anything like what I had in mind. It was a half squash with some olive oil a few herbs and some grilled pieces of chicken. How could something so simple taste so good? My next mission was to try to find it and learn how to make it. I called a few stores thinking it was going to be hard to find but to my surprised they all had it. Why hadn’t I ever noticed it before? Because like  most people, I used to think it was healthy and normal to just eat wheat 3+ times a day. Reflecting on this I have to thank my food intolerances for this new healthier person I have become and all the new foods I now eat on a regular basis.

    Here is how I make this delicious, paleo-friendly pasta recipe:

    Ingredients:

    Spaghetti squash
    Olive oil
    Salt

    Preparation:

    • Preheat oven to 425.
    • Cut the spaghetti squash in half, lengthwise.
    • Scoop out the seeds
    • Place cut side down on a parchment paper lines cookie sheet.
    • Bake until soft, depending on the size of the squash it may take 30 to 60 minutes.
    • Using a fork, separate the strings from the squash and scoop them out with a metal spoon.
    • Transfer to a bowl and remove excess liquid.
    •  Drizzle with olive oil and add salt to taste.
    • Top with your favorite pasta sauce. Tastes great with pesto

    Here is another great alternative to a gluten-free, grain-free , paleo pasta noodles.


    Paleo Pasta, Paleo Noodles, grain-free pasta

     

    Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

    8 Comments

    • Basic Spaghetti Squash | Paleo Digest August 4, 2012 at 4:43 pm

      […] blogs and sites on the web!Basic Spaghetti Squash My Pure Pantry / Posted on: August 04, 2012My Pure Pantry – In worldwide cuisine, there are few items as recognizable and internationally loved as […]

      Reply

    • Lynn A. Davidson August 4, 2012 at 5:39 pm

      This is such a delicious squash, one of my favourite additions to meals. Glad you’re including it here.
      I am trying to add coconut oil to my diet; would it be good as a substitute for the olive oil?

      Reply

      • Edible Harmony August 4, 2012 at 6:28 pm

        I do cook with it and love it, it is a better choice than olive oil when it comes to cooking, because it is more stable at high temperature. my husband however doesn’t care too much for it on savory dishes, so I use it to make my eggs and baked goods.

        Reply

    • All-Natural Bolognese Sauce « Edible Harmony Edible Harmony August 11, 2012 at 2:48 pm

      […] over spaghetti squashor zucchini […]

      Reply

    • Macazu Sauce: with Raw Zucchini, Macadamia Nut Butter and Roasted Garlic [Dairy Free] | Boake Blog – Illustrated Gluten-Free, Grain-Free, Paleo-Friendly Recipes May 16, 2013 at 11:58 am

      […] to make sure everything is fully incorporated. Once blended, serve over Salmon, Steamed Spaghetti Squash, Zucchini Noodles, or just eat it from the spoon, I don’t judge! […]

      Reply

    • marla January 22, 2014 at 3:53 pm

      Are you scooping out the seeds after cooking? If so, how are you able to tell the difference when it is cooked?

      Reply

      • Edible Harmony January 22, 2014 at 11:04 pm

        Hi Marla,
        You can do it either way and it would taste the same

        Reply

    • Osso Buco - Edible Harmony April 22, 2014 at 12:06 am

      […] really delicious. For other “Italian-inspired” recipes, try my pesto, bolognese sauce, spaghetti squash, meatza, or cauliflower pizza […]

      Reply

    Leave a Comment Cancel Reply To Comment

  • Find us on Google Plus

    Google+

    Search our recipes by category

    Affiliate links

  • Google

© Copyright 2012

Never miss a recipe!!
Please don't forget to enter your e-mail address in our subscription box to receive our new recipes via e-mail completely FREE!

SUBSCRIBE
to our blog to
get our recipes
via e-mail

  • 1 subscribers
  • We respect your privacy
  • Email Marketingby GetResponse
[close]
Brought to you by
Displet