Roasting Spaghetti Squash

My two favorite grain substitutions for pasta are spaghetti squash and julienne cut zucchini squash. We use spaghetti squash and zucchini in place of pasta exclusively now. Surprisingly, Jackson and Julian are my toughest critics. They still aren’t completely sold. They prefer “brown noodles”(whole wheat) over the “special yellow noodles (spaghetti squash).” Hopefully they will come around soon and if not I guess there is more for Ben and I to eat. The recipe for spaghetti squash is super easy and has less prep work than the zucchini but both are very good. I made the spaghetti squash while our family was camping with not the best utensils and it still turned out  D-E-L-I-C-I-O-U-S! Let me know if you disagree. I love serving the noodles over  any Italian main dish that has a sauce to give the squash some extra flavor. My favorite main dish I like serving the spaghetti squash is with my Crock Pot Italian Meatballs.

 

Spaghetti Squash, Grain Substitution Part 2
 
Prep time
Cook time
Total time
 
Once you substitute spaghetti squash for your old processed noodles, you will never go back. This recipe is simple and so healthy!
Author:
Recipe type: Grain Subsitution
Cuisine: Paleo
Serves: 4-5
Ingredients
  • 1 large spaghetti Squash
  • olive oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut the spaghetti squash in half lengthwise from top to bottom. Try to make your halves as equal as possible so they will cook evenly.
  3. Scoop out the seeds with a fork and discard seeds and stringy middle (or separate the noodles from the flesh and roast later with a little salt and olive oil for a healthy snack).
  4. Brush about ½ tablespoon of olive oil on the flesh part of each half of the spaghetti squash (1 tablespoons total).
  5. Place the lightly oiled squash flesh side down on a lined cookie sheet.
  6. Bake for 1 hour.
  7. Take out cooked squash. You want the skin to be brown and crusty. When you turn the squash over, the flesh should also be browned. Some squash, depending how big they are, can take a little over an hour so be prepared to keep squash in for another 20 minutes until the “browning” occurs.
  8. Simply fork out the squash and you will see the squash easily come out stringy just like normal linguini noodles.
  9. Sprinkle a little salt and serve alone or with any meal you would normally serve with pasta noodles.

Ingredients and tools you need

Ingredients and tools you need (Note: I would use a stronger knife but we were camping and the knife choices were limited)

Cut squash in half lengthwise

Cut squash in half lengthwise, trying to keep them both equal in size and as flat as possible so it will sit nice on the cookie sheet (I blame the dull knife how these turned out)

place flesh down on cookie sheet

Place flesh down on cookie sheet

What the squash looks like after 1 hour in oven

What the squash looks like after 1 hour in the oven

more forking technique

“Forking” technique

the end result

There you have it…then end result. Grain Free Spaghetti!

 

Ok so here you have it. You are one step closer to kicking grains completely to the curbside. I promise you, your thighs will thank me later! You know I kid a lot but in all honesty I love carbs like as much as the next person but I rarely miss them now when I am substituting them for yummy vegetables like these! All I will say is, don’t knock it before you try it.

 

 

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8 Responses to “Roasting Spaghetti Squash”

  1. jill jackmanJuly 29, 2012 at 12:37 am #

    i tried this once and it was AWFUL! i have to try your recipe lol the pics are really helpful.
    love u

  2. RoseJuly 31, 2012 at 11:52 pm #

    Thanks for inspiring me to make spaghetti squash tonight! I had only ever steamed it, but I think it turned out much better roasted your way. I would cut down the time a little bit next time because I think my oven runs hot, and it was a little softer than I usually make it. Afterward, I sauteed some garlic, tomatoes and basil from the garden, pine nuts. I added a little pecorino Romano cheese and pepper, and mixed it into the squash. It came out really good! Have you ever tried microwaving spaghetti squash to cut down on the time and heat in the kitchen? I’m wondering how it would turn out.

  3. CassandraApril 24, 2013 at 11:18 pm #

    I just found your blog and love it! I actually always microwaved my spaghetti squash but it broke months ago and we decided not to buy another one. Since cutting it was the hardest part I tried all these different ‘recipes’ for roasting it whole…. that didn’t work out so well. Back to microwaving it; I cut it In half lengthwise, put about an inch of water in a microwave safe dish face down, and stick in the for 10 minutes and done 🙂

    • LauraApril 25, 2013 at 11:38 am #

      Cassandra,

      I really need to try microwaving spaghetti squash, but I will tell you I love how “crunchy” and “toasted” the spaghetti squash turns out when you bake it. BUT having that said, if you are pressed for time, the microwave wins! Thanks for the compliment on the blog. I have been enjoying it tremendously and I love getting feedback and love hearing what works for others because after all we all can stand to learn from each other. If you have any Paleo recipes that are life savors and you cannot live without, let me know. I would love to share it on the blog.

  4. LauraDecember 21, 2013 at 3:14 pm #

    Hi, thanks for the recipe. I have decided to get the grains
    out of my life and have been searching for pasta substitutes. I am
    Italian and the star of our Christmas Day lunch is mum’s homemade
    lasagna. I will be bringing a vegetable lasagna stack this year
    (can’t wait to see mum’s reaction LOL). Anyway, that is another
    story. I just wanted to ask is this vegetable that you are using
    similar to pumpkin? What we call squash in Australia is actually a
    yellow, flat zucchini. This looks like the vegetable we call
    butternut pumpkin. Can you confirm this for me. Many
    thanks.

    • LauraDecember 22, 2013 at 9:18 pm #

      Hi Laura! Love your name.

      This squash has less sugar than what I think you are referring to and what we call butternut squash. This spaghetti squash is big and yellow and once cooked strings out like spaghetti. We also call it yellow squash here kn the states. Hope this helps and congrats!

  5. AllisonJanuary 12, 2015 at 3:34 pm #

    I have a lot of trouble cutting spaghetti squash – I use my sharpest, biggest knife and it’s always so difficult to get through. Any tips??

    I sometimes try microwaving it for a little so it softens but I’d rather not.

    • LauraJanuary 25, 2015 at 8:54 pm #

      It is tough. I usually ask my husband to cut it for me but I too also put it in the microwave for a minute or two to soften it! Good luck!

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