Nature’s Noodle- Spaghetti Squash
Don’t worry- I’m not about to break my track record of keeping Paleo Paleo and suggest you make a ‘slightly-less awful, pseudo-paleo version of pasta’ by using nut flours and a grass-fed butter sauce.
Rather, I’m going to rave about spaghetti squash, nature’s noodle!
Requiring little more than some water and a heat source to prepare, this easy-to-eat squash makes the perfectly Paleo substitute for pasta.
For those of you still in the process of weaning off of the calorie counting background, you’ll be happy to know that a cup contains a mere 40 calories. Rich in vitamin A, Bs, C and K as well as manganese, potassium, magnesium, copper, iron, phosphorus, selenium and zinc, it’s a nutritional superhero compared to a cup of ‘real’ pasta, which is chock-full of anti nutrients and gluten, and not useful for much other than being a ‘filler’ in a meal.
- Preheat the oven to 450.
- Halve the squash, scrape seeds out with a fork and place cut side down in glass or ceramic baking dish.
- Cook 30 -4o minutes or until skin is easily pierced with a fork.
- Remove from oven, remove from water and allow to cool, cut side up.
- Scrape squash out with fork and eat!
Toss with extra virgin olive oil, chopped basil and some ground black pepper and serve with some grilled wild salmon and green salad, or top with a dollop of coconut oil, shaved ginger and some slow roasted pastured chicken with a side of sauted bok choy.
Simple, versatile and delish!