If you’re craving spaghetti but want to make it without traditional pasta, this paleo spaghetti squash recipe is a perfect and tasty way to do it. It yields plenty of leftovers, making it great for meal prepping.
1. To prepare the spaghetti squash: Microwave for 3-5 minutes to soften, or boil it. Slice the squash in half and pull out the seeds with a spoon. Bake at 400F for 45 minutes.
2. About 15 minutes before your squash is done, start making your sauce: Dice 1 onion and 1 cup mushrooms. In a skillet over medium heat, sauté the diced onion and mushrooms in some oil (avocado recommended) for 5-6 minutes.
3. Add in a package of Italian sausage and cook until the sausage is browned.
4. Add in your spices: 1 tsp Italian seasoning, 1 tsp garlic powder, and 1 tsp onion powder. Cook for another few minutes.
5. Finally, add in a 28-ounce can of diced tomatoes and 6 ounces of tomato paste, then stir it all up.
6. Once your spaghetti squash is done, remove it from the oven and use a fork to get the noodles out. If you prefer to make boats, you can leave some noodles in the squash halves.
7. Add your prepared sauce into the spaghetti squash boats (or mix with the noodles in a dish) and bake for another 10-15 minutes.
