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Paleo Recipe for Spaghetti Squash

Updated on January 7, 2014
Turtlewoman profile image

Kim is a board-certified Holistic Health Coach, Healthy Living and Cleanse Consultant, and studied under Drs. Andrew Weil and Walter Willet.

Spaghetti Squash
Spaghetti Squash | Source

Spaghetti Squash, caveman style

4 stars from 25 ratings of Spaghetti Squash

Recipe for Spaghetti Squash

Did you know that Mother Earth invented spaghetti before it was discovered in Sicily? Or was it China? Someone said that the Chinese invented vermicelli and that's where we got the idea of turning flour and eggs into spaghetti.

Ah, we'll save that debate for another time. Today we're focusing on this beautiful spaghetti squash. When cooked, the flesh falls apart resembling spaghetti strands which gives it the honorary term.

The gorgeous yellow squash makes it a perfect candidate for Paleo-friendly, grain-free and gluten-free meals.

So check out this simple, yet delicious spaghetti squash recipe, topped with a homemade tomato sauce that is also accompanied by grass-fed ground beef.

This recipe can easily be turned into a vegetarian or vegan favorite by substituting the beef for tempeh and mushrooms.

I'm also going to show you a super easy method for cooking this seasonal squash.

So read on and grab a bib in case you start drooling.

Don't they look like spaghetti strands? Pretty cool, huh?
Don't they look like spaghetti strands? Pretty cool, huh? | Source

Quick poll!

What's you favorite winter squash?

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Health Benefits of My Favorite Winter Squash

A 100g (about 2/3 cup) of spaghetti squash has about 27 calories and 5 percent of the recommended daily intake of dietary fiber.

The real highlight of spaghetti squash is from the high antioxidants, particularly lutein and zeaxanthin, which protect your eyes from age-related diseases. In addition it's a good source of vitamin C, vitamin A, vitamin B6, and manganese.

If you're trying to lose weight, substituting for spaghetti squash will keep you fuller too due to the high amount of fiber.

Sphagetti squash can be found at farmer's markets and health food stores like Whole Foods, Trader Joes, or Sprouts. Here in California, they can be found for about $.50/lb at our local farmer's stands.

I've found that the yellow ones taste a bit sweeter than the orange ones. It really shouldn't matter since they were meant to be drowned in a sinfully good tomato sauce anyway.

Squashes can also be stored for quite a long time- up to weeks!


How to Cook Spaghetti Squash The Easy Way

  • Wash and dry the spaghetti squash.
  • Put the entire thing on a baking sheet. (I would recommend lining it with some foil)
  • Cook at 400 degrees F for about 30-45 minutes, depending on how big your squash is.
  • After taking it out of the oven, take a knife and cut it in half. Be careful: do not put your face near the squash. There will be some steam coming out at you!
  • Use a spoon and scoop out the seeds. It might help to also use a scissor to cut some of the strands that connect the seeds.
  • Use a fork and separate the strands. The flesh will come right off!


How to Make Homemade Tomato Sauce

For this recipe, I used fresh garden tomatoes. Fresh tomatoes are hard to find in winter months, so you can use canned tomato sauce. Or if you're pressed for time, choose a jar of organic pre-made tomato sauce. This is a no judgement zone. ;-)

If you prefer a vegetarian version, check out my recipe for Tempeh Pasta Sauce here.

My husband likes grass-fed meat so I buy them in bulk from Whole Foods at $4.99/lb, which isn't too costly for humanely raised cows that are free from antibiotic injections. You won't find any caveman injecting themselves antibiotics or growth hormones!


  • 1 lb grass-fed ground beef
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 small green bell pepper, diced
  • 6-8 large tomatoes *
  • 1 (16 ounce) can tomato sauce
  • 2 teaspoon dried oregano
  • 1/2 cup fresh basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • optional: dash of coconut sugar to season

*If you use canned tomatoes, reduce the olive oil to 2 tablespoon only


  1. Sauté chopped garlic and onions in olive oil for a few minutes, until translucent.
  2. Combine ground beef and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  3. Stir tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.


If you liked this recipe, share with friends and family so they don't starve! ;-)


Leave a comment to share YOUR recipes for spaghetti squash!

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    • gerimcclym profile image

      Geri McClymont 2 years ago

      Looks scrumptious! I love butternut squash and will have to give your recipe a try. Thanks for sharing.

    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      Thanks Kim for the kind words on my inspiring bio. I would love to try squash again this spring. I still have my pre-cut squash from February in the fridge. I'll try your tips for sure. Thanks for the follow, too.

    • Turtlewoman profile image

      Kim Lam 2 years ago from California

      Kristen, I hate cutting butternut squash too, especially the peeling part! I make my husband do that part! ;-) Unless I make a soup, which I throw the whole thing in the oven at 400 degrees, cut in half, scoop it out, and blend with broth.

      By the way this recipe calls for spaghetti squash, which uses the same method of cooking. Super easy- see tips above.

      P.S Love your bio, very inspiring.

    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      I would have to give it a try, Kim. I've tried to cut a butternut squash last fall and gave up. I prefer pre-cut store brought squash for now.

    • Turtlewoman profile image

      Kim Lam 2 years ago from California

      Hi Kristen- Paleo or not, my family and friends enjoy this recipe! Enjoy!

      Hi Ellen- I didn't know spaghetti squash can store for that long! 100 is amazing! Thanks for sharing.

    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      Great recipe for spaghetti squash. It looks delicious and yummy to eat. Very useful. I would love to give this a try, though I'm not on paleo diet. Voted up!

    • profile image

      Ellen Cayzer 2 years ago

      I also enjoy spaghetti squash. I usually harvest about 100 from my backyard garden each year. They seem to store well. I keep them on an open rack in my kitchen and they can last up to 2 years. I have to dust them off before cooking. LOL I have never actually cooked them whole before.

    • profile image

      Lindsay 3 years ago

      Oh this spaghettis squash looks soooo good! I've just started with paleo and am discovering all these great recipes. I've heard good things about this cook book any other suggestions?

    • prasetio30 profile image

      prasetio30 3 years ago from malang-indonesia

      I got new recipe here. I love spaghetti and just looking at the pictures makes me hungry. Voted up and Yummy!


    • testosteroneguide profile image

      Ali Kuoppala 4 years ago from Kokkola, Finland

      Nice recipe, think I'm gonna test it out the next time I go for paleo.

    • Turtlewoman profile image

      Kim Lam 4 years ago from California

      My apologies Linda. If you use fresh tomatoes, add a bit of tomato paste to thicken. If you use pre-made crushed tomatoes from cans, it's not necessary. Thanks

    • profile image

      Linda smith 4 years ago

      directions call for adding tomato paste, but ingredient list doesn't list a tomato paste.

    • Turtlewoman profile image

      Kim Lam 4 years ago from California

      Glimmer Twin Fan you're an angel. Thank you for sharing and taking the time to let me know about it. So glad you enjoyed it. Take care xo

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 4 years ago

      Hi - Just had to come back and say I made this. It was delicious. Also, I pinned this about 3 weeks ago and it gets repinned constantly. So far up to about 200 repins and everyday it gets more. Beautiful recipe.

    • Turtlewoman profile image

      Kim Lam 4 years ago from California

      Robin-mushrooms and zucchini are great in pasta sauce! I think most kids refer more of the chewy noodle texture. Thanks for sharing!

      Glimmer Twin Fan- It's very easy to cook the squash- no cutting or peeling involved!

    • Robin profile image

      Robin Edmondson 4 years ago from San Francisco

      I have been making this recipe about once a month. The kids prefer the noodles with the bolognese, but I love the squash. I also add mushrooms, zucchini, and carrots to the sauce (or anything else in the refrigerator.) It is so delicious! Thanks for sharing!

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 4 years ago

      This looks delicious and not hard to do. Thanks.

    • Turtlewoman profile image

      Kim Lam 4 years ago from California

      Thanks all, I appreciate the comments! Bon appetit! :-)

    • Susan Recipes profile image

      Susan 4 years ago from India

      Wow... This looks simply mouth watering. Thanks for sharing. Voted up.

    • PosettaNicole profile image

      Posetta Brown 4 years ago from Charleston S.C.

      Awesome! I Need Some Of These Recipes..:)

    • Inutero profile image

      Andrew Nuske 4 years ago from Ohio

      This look delicious.. will give it a try.

      Thanks for the info!

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      I looks awesome and yummy. Voted UP...

    • caseymel profile image

      caseymel 4 years ago from Indiana

      I tried spaghetti squash before. It was very interesting and tasty! Great recipe!

    • Lori P. profile image

      Lori Phillips 4 years ago from Southern California USA

      Will try this. I love squash! Thanks for the recipe.