The Two Best Spaghetti Squash Recipes Ever!

I love spaghetti squash! So much so that I planted one in my garden this year. I thought about only planting spaghetti squash and foregoing the peas, beans, carrots and beets, but I don’t think that would’ve gone over well with the rest of the family.

Spaghetti squash is nothing short of magic. You cut it in half, scoop out the seeds, bake for 30 – 40 minutes at 400 °F. and voila you’ve got noodles that anyone can eat. Spaghetti squash is a great alternative to pasta, especially for people with gluten sensitivities or those following the Paleo or Ketogenic Diet. People are raging about spaghetti squash lately. And why not? It’s packed full of vitamins and minerals and with its mild flavour and unique texture, it can go with almost anything. What’s not to love?

Are you sold yet? I wouldn’t necessarily recommend using spaghetti squash to replace a dish you’d normally make with pasta, but rather I’d encourage you to find some new and unique recipes, like my two favourite ones below. The recipes below can serve as a full meal and are sure to please even the pickiest kids or spouses. They are both gluten-free and dairy-free.

Recipe: Spaghetti Squash Chow Mein

Source: Little Bits Of . . .

Paleo, Vegan, Vegetarian, Gluten-Free, Dairy-Free


Ingredients:

1 spaghetti squash

2 tbsp avocado oil

1 onion, diced

3 celery stalks, chopped

2 cups of coleslaw mix or cabbage, chopped

For the Sauce:

1/4 cup Bragg’s Liquid Aminos or Tamari Soya Sauce

3 cloves of garlic

2 tsp grated ginger

1 tbsp coconut sugar

1/4 tsp pepper

Instructions:

  1. Preheat oven to 400 °F. Cut squash in half and scoop out seeds. Place face down on a cookie sheet and bake for 30-40 minutes depending on size of squash. If you cook the squash for too long it will be less like spaghetti and more like mush. Scoop out the squash when finished and set aside in a bowl.
  2. Whisk sauce ingredients in a small bowl.
  3. Heat oil in a large frying pan. Add onions and celery and cook for 3-4 minutes. Stir in cabbage/coleslaw until heated throughout. Add spaghetti squash and sauce and cook for 2 minutes.
  4. So quick, easy and yummy! Enjoy.

spaghetti squash taco saladRecipe: Grain-Free Taco Casserole

Source: Paleo Hacks

Gluten-Free, can be made Vegetarian or Vegan

Ingredients:

1 spaghetti squash

1/2 lb – 1 lb lean ground beef*

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp cumin

1/2 tsp chili powder

1/4 cup chopped red onion

1 cup of salsa

1 red pepper, chopped

Toppings:

lettuce

tomatoes

avocado or homemade guacamole

feta cheese

  1. Preheat oven to 400 °F. Cut squash in half and scoop out seeds. Place face down on a cookie sheet and bake for 30-40 minutes depending on size of squash. If you cook the squash for too long it will be less like spaghetti and more like mush. Scoop out the squash when finished and spread out in an 8 X 8 glass baking dish.
  2. Lower oven temperature to 375 °F. Cook beef and spices in large skillet over medium heat until cooked. Add onions and pepper and cook until tender. Add salsa and simmer for a few minutes.
  3. Pour the mixture over the spaghetti squash and mix well.
  4. Bake in the oven for 10 minutes at 375 °F.
  5. Top with lettuce, tomatoes, avocado (if desired) and feta cheese.
  6. Yumm!! My hubby LOVES this one!

*substitute beef for ground turkey or chicken

* substitute beef for black beans to make vegetarian

* substitute beef for black beans and eliminate feta cheese to make vegan

About Chelsey Borys

Former teacher. Wine lover. Health nut. Coffee fiend. Repurposer. Eco mama. Director of Mommy Connections Edmonton North & St. Albert. Momma to the craziest-haired girl and most charming boy around!

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook Comments