Roasted Spaghetti Squash Recipe

My Whole30 Challenge is complete, and I’m just in the midst of reintroducing each forbidden food now to see what my body can handle and what it can’t. During this time, I have to stick to compliant recipes like this roasted spaghetti squash one! The Husband REALLY loved it, so I know I’ll be making it again soon- diet or not!

I’ve never made a spaghetti squash before, so I wasn’t sure how to go about it. I was especially scared to try to cut that thing open. It’s really heavy and hard! Thankfully, I found that roasting it first makes the whole cutting part easier, so I thought I’d share just what I did with you guys.

*Disclaimer: You are going to want this to taste like spaghetti because of it’s name and appearance. It doesn’t! It’s still a squash! But it’s definitely worth a try!*

Ingredients:

• Medium sized spaghetti squash
• Clarified butter or ghee*
• Paleo approved bacon (I buy mine at Whole Foods!)*
• Salt and pepper to taste

*If you aren’t doing Whole30 or Paleo diets, feel free to use regular butter and bacon!

Instructions:

• Pre-heat your oven to 400º F.
• Wash the outside of your squash and place directly on the oven rack.
• Bake for one hour, or until squash is golden and a fork punctures the skin easily.
• Take out using oven mitts and let cool while you prepare bacon.
• Cook bacon according to package. Set aside.
• Your squash may still be HOT HOT HOT, so be careful! Use a large knife to cut the squash in half lengthwise.
• Use a spoon and fork to remove the seeds and “guts,” while leaving the spaghetti like insides alone.
• Use fork to scrape all the noodle-like bits into a bowl.
• Top with crumbled bacon, clarified butter, and salt and pepper to taste.
• Enjoy as a tasty little lunch or an even better side dish!

Pro Tip: You can keep the seeds and roast them as you would pumpkin seeds, if you like! However, there aren’t a lot of them, so it may be more work for not a huge reward.

What is your favorite spaghetti squash recipe? Share below!