Although I don’t get to blog as much as I’d like to, I am an absolutely huge Paleo advocate in real life. Pretty much everyone I know is aware of my stance on food and nutrition. And more often than not, they want to learn more. Most people are psyched to try Paleo, and I’m proud to say I’ve converted quite a few people to eating this way. And if you know me in real life and I haven’t gotten you yet, give me time 😉
Hands down the first question people have when talking about eating grain free is “don’t you miss bread and pasta?!”. And while I do miss it sometimes, there are some great stand ins that make my body feel great instead of sick. So for me it’s a no brainer. Spagetti squash is a great stand in for pasta. The only thing is that you have to know how to cook it properly so you don’t make it a watery, mushy mess and end up face first in a bowl of linguine.
I have tried a number of methods, and the oven is my favorite. It roasts the squash, making it’s flavor richer. It also doesn’t require water. Cooking it with water leaves you with a puddle under your meal, and Can also lead to overcooking.
Roasted Spagetti Squash
1 medium spagetti squash
2 T good extra virgin olive oil
Salt and pepper to taste
Preheat oven to 400
Cut squash in half lengthwise and scoop out seeds with a spoon.
Lay it face up in a baking dish and brush oil over the surface of both halves.
Sprinkle with salt and pepper.
Roast in oven for 40 to 50 mins.
Use a fork to scrape out squash meat.
It should come out easily and be nice and stringy.