Last week I picked up a spaghetti squash at the grocery store, and yesterday when I got home from San Francisco I realized I’d forgotten to plan dinner for my return. I saw that yellow behemoth sitting on my countertop, did some quick googling and found this paleo spaghetti recipe from Paleo Grubs. Super simple ingredients that I had on hand, and the end product was as savory and filling as anything you’d find on the menu at your favorite Italian restaurant. I hear all the time from friends that they could never go Paleo because they love pasta too much, but I’m betting they’d never be able to taste the difference with this recipe.
HOWEVER.
I must have looked like a homicidal maniac trying to cut that squash in half.
There has got to be some secret to getting that thing open, something that does not put any nearby life in danger, something that doesn’t involve a chainsaw. I tried sticking it in the microwave for a few minutes to soften it up, but that little piece of advice did not work. At one point I thought I’d stick it on the floor and jump on it with a shovel. Good god, that was a process. It added a good 20 minutes to the prep time. Be warned!
Previous recipes:
– Zucchini noodles with avocado cream sauce
– Cauliflower fried rice and sautéed mushrooms
– Tuna patties and coleslaw
– Your basic chicken salad
– Mild yellow chicken curry
– Curried cream of broccoli soup
– Paleo carrot soup