When you bake spaghetti squash and drag a fork over the pulp, it magically forms tiny strands. These “noodles” are a perfect and nutritious stand-in for pasta on a paleo diet.
|Spaghetti Squash "Noodles"|| |
Recipe type: Side Dish
Author: Eileen Beran
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Preheat oven to 425°F.
- Cut squash in half the long way. Scrape out seeds and pulp. Place halves in oblong baking pan or casserole dish, cut side down. Add about 1/2 inch water to the pan.
- Bake about 1 hour or until very soft when pierced with a fork.
- Lift halves out of pan with tongs and place on a cutting board or over a bowl. Hold with tongs and scrape “noodles” out of peels using a fork.
- Place noodles in a bowl and toss with oil and salt. Serve warm with spaghetti sauce or tossed with pesto.
Calories: 110; Fat: 6g; Saturated fat: 1g; Carbohydrates: 16g; Sugar: 0g; Sodium: 135mg; Fiber: 0g; Protein: 2g; Cholesterol: 0mg.