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!*
- 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!
- 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!