Spaghetti Squash

Spaghetti Squash

spaghetti squash 1

Sometimes I wonder why I wait so long to try new things! I have bought spaghetti squash twice before and failed to cook it before it spoiled. I admit it, I was scared and so was my husband. I asked him if he wanted me to try it instead of pasta on both occasions and he said no, adamantly, on both occasions. You know that men often fear change and they like things to be their idea right?

Today after completing the Whole30, my husband and I are a little more fearless of trying new vegetables because we both want to keep the grains and dairy out of our diet as much as possible. So… armed with my new Marinara and Meatballs Recipe & my TheWhole30 book, I was determined to try it today (come hell or high water, as my Grandma used to say).

spaghetti squash


1 whole spaghetti squash

2 tbsp extra virgin olive oil

1/2 tsp garlic salt

1/4 tsp black pepper

Directions: Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.

Cut the squash in half lengthwise and remove the seeds with a large spoon. Rub the insides and edges with EVOO. Place flesh side down on the baking sheet.

Roast in the oven for 1 hour, until fork tender. Carefully turn the squash flesh side up and let cool enough to handle.

Use a fork to scrape the flesh out. It will look like spaghetti! Season with the garlic salt and pepper and top with Meatballs & Marinara for a meal!

Enjoy and please share this recipe with your friends and family!

Spaghetti Squash Meatballs

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