Craving a guilt-free pasta experience that'll blow your taste buds away? Get ready to discover the ultimate game-changer in healthy eating: Paleo Spaghetti with Spaghetti Squash! This mind-blowing recipe transforms an ordinary vegetable into a spectacular pasta alternative that's not just low-carb, but absolutely delicious. Imagine twirling "spaghetti" strands that are 100% vegetable-based, topped with a rich, aromatic tomato sauce that'll make you forget you're eating something incredibly nutritious.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Cut the spaghetti squash in half lengthwise using a sharp knife, being careful as the squash can be tough.
- Scoop out the seeds from the squash halves using a spoon. Discard the seeds or save for roasting later.
- Drizzle the inside of the squash halves with olive oil and sprinkle with a pinch of salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the tomato sauce. Heat olive oil in a medium saucepan over medium heat.
- Add minced garlic to the pan and sauté for 30-60 seconds until fragrant, being careful not to burn.
- Pour in the diced tomatoes, add dried basil, salt, and pepper. Simmer the sauce for 15-20 minutes, stirring occasionally.
- Once the squash is done, remove from the oven and let it cool for 5 minutes. Use a fork to scrape the flesh, which will naturally separate into spaghetti-like strands.
- Transfer the squash strands to serving plates and top with the prepared tomato sauce.
- Serve immediately and enjoy your paleo-friendly spaghetti squash dish.
Tips
- • Choose a ripe, firm spaghetti squash with a deep yellow color for the best texture and flavor. • When cutting the squash, use a sturdy, sharp knife and cut carefully to ensure even roasting. • For extra flavor, consider adding fresh herbs like fresh basil or oregano to your tomato sauce. • If you want a protein boost, you can easily add ground turkey or chicken to the sauce. • To check if the squash is done, pierce the flesh with a fork - it should separate easily into spaghetti-like strands. • Allow the squash to cool slightly before scraping to make strand separation easier and prevent burning your hands. • For a vegan version, skip any meat and consider adding nutritional yeast for a cheesy flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
