Because there is no room for pasta in the Paleo Diet, spaghetti squash is very handy as a vegetable side dish or as a base for your favorite Paleo sauce or protein. Here’s a simple recipe that is tasty enough to be enjoyed alone but uncomplicated enough to be added to a more adventurous meal.
SERVES 4
• 1 medium spaghetti squash
• 1 tablespoon chopped fresh basil
• 1 tablespoon dried oregano
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon extra virgin olive oil
• 1 tablespoon flaxseed oil
1. Preheat oven to 425 degrees. Halve spaghetti squash lengthwise. Using a fork, remove seeds and discard. Fill a large glass or ceramic baking dish with 1 inch of water. Place both squash halves, cut side down, into pan. Bake for forty minutes. Squash is done when skin is easily pierced with a fork.
2. Remove squash from pan and set aside until cool enough to handle, for five to ten minutes. Using a fork, scrape out the strands of squash, which will now resemble spaghetti, onto a large, flat serving dish. In a small jar, combine basil, oregano, and cilantro with the two oils and shake well. Pour over squash strands and mix well.
