Easy Peasy Paleo Spaghetti

Good news folks! I think after typing up the recipe for this, I FINALLY  (after years of failing miserably) learned how to spell spaghetti! Now if I could only get “restaurant” down we’d be all set!

This is one of my favorite fall/winter meals to make. In fact, it was one of the first meals I made when I started to change my eating habits in college. I’ve recently been getting several questions regarding easy to prepare meals, as well as cost effective meals. Well this is a great option, because it meets both of those requirements! Although the squash takes a little bit of time to cook, the effort in making this meal is minimal. Really though, cut the squash in half, season it and pop it in the oven. Throw some sausage in a skillet with some chopped onion and marinara and you’re ready to go!

Paleo Spaghetti

Ingredients:

  • 1 small spaghetti squash
  • 1 TSP olive or avocado oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic salt
  • 1/2 small sweet onion
  • 1/2lb hot Italian sausage – I like pork (leave this out for vegan/vegetarian option)
  • 1 jar spaghetti sauce – Theres 3 brands I prefer Monte Bene, Classico Riserva tomato basil or garlic (these are both at Meijer) or Cucina Antica (at Whole Foods). Most importantly just look for a sauce that had no added sugar and is made up of tomatoes, olive oil, and spices. Trust me, I’ve found sauces like this to be sooo much tastier too!
  • Fresh Basil (Optional)

Method:

To cook the squash:

  1. Preheat oven to 425 degrees. (If you have an instant pot you can also cook it in here and it takes about 7 minutes. I haven’t been able to try this yet but I’ve linked a youtube video to show you how!
  2. cut spaghetti squash in half, lengthwise
  3. Rub olive oil over the inside of the squash
  4. season with salt, garlic salt, and pepper
  5. place cut side down on baking sheet or dish
  6. let cook for around 1 hour – everyones oven is different so it may take longer in some ovens. My oven always takes a lot longer so I let it cook for an hour and a half. The main thing to be sure of is that its soft, it shouldn’t have any type of “crunch” to it. When it’s ready the inside of the squash looks to be almost caramelized.
  7. Using a fork, scrape/shred the squash. This should be very easy, which is also an indicator that its done. The squash will start to resemble little spaghetti noodles.

While the squash is cooking:

  1. Place sausage in a skillet on the stove on medium-low heat
  2. Dice onion – theres no need to make the onion pieces very small, they will cook down
  3. after the sausage is about halfway cooked throw the onion into the pan with it
  4. continue to sauté together until onions become translucent. (The sausage should be cooked through at this point and it will be a little bit crusty on the outside – that sounds gross, I know, haha but I have no other way of explaining it)
  5. add the jar of pasta sauce to the skillet and let it simmer for a few minutes
  6. Once the squash has finished cooking, remove the flesh and  in a bowl, top with sauce and pieces of fresh basil if desired and it’s ready to serve! – or better yet, be like me, save dishes and eat it straight outta the squash!

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