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Coconut Oil Baked Spaghetti Squash Recipe

By: Louise Hendon from paleoflourish.com
Coconut Oil Baked Spaghetti Squash Recipe
Coconut Oil Baked Spaghetti Squash Recipe

"You can enjoy your spaghetti squash by itself, with some extra coconut oil or ghee. If you’re not familiar with spaghetti squash, it’s a melon-looking yellow squash that naturally forms golden spaghetti-like strands when cooked. They’re Paleo, AIP-friendly, and low in carbohydrates (so Ketogenic-friendly as well). Because of the buzz about them in the US media, spaghetti squash can now be found in a lot of US grocery stores (including Whole Foods, Costco, and Walmart – they vary by location)."

NotesNUTRITION
Serving Size: 2 cups Calories: 250 Fat: 7 g Carbohydrates: 15 g

All nutritional data are estimated and based on per serving amounts.

Yields10 cups

Preparation Time5 min

Cooking Time45 min

Ingredients

  • 1 spaghetti squash
  • 1 Tablespoon (15 ml) coconut oil
  1. Preheat oven to 375 F (190 C).

  2. Chop the spaghetti squash in half, scoop out the seeds, cover the inside of the spaghetti squash with coconut oil, place both squash halves face down in a baking tray, and place the baking tray into the oven.

  3. Bake for 45 minutes.

  4. Use a fork to pull the spaghetti squash strands out of the squash or serve the halves as is topped with chili or tomato sauce or with some additional coconut oil or else with some ghee.

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