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).
Spaghetti squash is super easy to cook – you can microwave them using these instructions here or bake them in the oven following the instructions below. You can also roast the leftover seeds from inside the squash to enjoy like pumpkin seeds.
Cut your spaghetti squash in half. Make sure to be careful when cutting it in half as the outer skin is tough. Use your hands to scoop out the seeds from the middle of the squash.
Smother coconut oil over the flesh of the squash using your hands making sure it covers the squash well. You may need to warm your coconut oil first so that it becomes a liquid and is therefore easier to apply.
Line a baking tray with parchment paper. Place your spaghetti squash halves facing down on the baking tray.
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.
Bake for 45 minutes.
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.