Spaghetti Squash Spaghetti! Yum :)

Spaghetti, ‘Cept Different.

Since signing up for this 60-day Paleo challenge, I have gotten slightly more creative (and kind of desperate) when it comes to food. When I talk to people about trying Paleo, I hear a lot of “Oh, I could NEVER live without [insert – very tasty, but nutrient-deficient and overprocessed food that will eventually contribute to slowly killing me – food here]”. The key to understanding that some foods are just flat out BAD for you, is to stop eating them for a certain period of time…then eat them again and see how you feel. If you feel like complete crap…lesson learned, right? Sounds harsh, I know – but there comes a point when you decide to quit relying on other people to make you feel better with medications or surgery and you start becoming your own advocate and find ways to heal yourself. For me, it’s not about “living without” certain favorite foods…it’s about moderation and about finding ways to still have your favorite foods while living a long and healthy life. Read on…

I had no idea how much I missed spaghetti until I made this dish. For those of you who haven’t tried spaghetti squash yet, go to your farmer’s market or grocery store, get one, take it home, and make this. Just give it one honest shot. If you don’t like it, don’t make it again. If you do like it, throw out your gluten-ridden pasta and keep eating the ever-nutritious spaghetti squash. 🙂

Abe’s Paleo Spaghetti


1 medium spaghetti squash, cut lengthwise and de-seeded

2 cans of tomato sauce (I use Hunt’s and I read the label to make sure it has no added sugar or anything I can’t pronounce)

1 lb. of ground beef (feel free to use grass-fed or ground chicken/bison/turkey/lamb)

1/2 onion

1 tbsp garlic powder or 1tsp of fresh chopped garlic

2 tbsp of Italian seasonings (i.e. rosemary, oregano, basil)

Sea salt & pepper to taste


Cooking Instructions

1. Preheat oven to 375 degrees.

2. After cutting your spaghetti squash lengthwise and removing the seeds, lightly salt & pepper the two halves and lay them face down (rind up) on a cookie sheet. Bake for 35-45 minutes.

Spaghetti squash halves, facedown, on a cookie sheet. Easy peasy.

3. In a large saucepan, saute the onion on medium-high heat until brown and carmelized. Then add your ground beef and saute until browned/cooked through. Remove excess fat with a spoon.

4. Add the 2 cans of tomato sauce, garlic powder, Italian seasonings, and salt and pepper to the saucepan and combine thoroughly. Bring the heat down to low-medium and let it simmer for 20 minutes.

5. Once your squash is done, pull it out of the oven and flip each of the halves over (I used oven mitts for this). Use a fork to begin scraping out the “noodles”. They should be soft and translucent yellow. If not, slide those puppies back in the oven for another 5 or 10 minutes. I usually scrape all of my noodles into a large bowl, so that everyone can kind of “help themselves”.

6. Grab a bowl, pile in your “noodles” and top with your homemade spaghetti sauce. Bon appetit, y’all!

*Also, if you aren’t strict Paleo (just doing the Primal thing), feel free to top off with your favorite Parmesan cheese.

Spaghetti Squash Spaghetti! Yum 🙂

2 thoughts on “Spaghetti, ‘Cept Different.

  1. Good article Abe! Maybe I can make this again while you are visiting over the holidays. It looks like yours turned out better than mine.

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