Spicy Paleo Spaghetti Squash Recipe
My husband is starting to ease back into Paleo for an upcoming competition. I thought that I would try and be supportive and cooked a paleo spaghetti squash dinner tonight. It was actually really delicious, which is why I wanted to post the recipe. This is a very spicy, spaghetti squash pasta recipe, so if you don’t want spicy, either omit or cut back.
After making this, I added roasted peppers and sliced black olives to keep my dish vegetarian. Patrick added rosemary chicken to his.
Spaghetti squash (For large appetites, I would use one per person, otherwise, half of a squash per person will do. The ones I had were similar to the size of a bowling ball.)
1 28 OZ can of crushed tomatos
1 tomato (I used a vipe ripe tomato, diced)
White button mushrooms (as many as you want, diced or sliced)
1 large clove of garlic (minced)
1 small onion (diced)
1 TBS olive oil
Salt (a few pinches)
Black pepper (double the salt you used)
Crushed red chili pepper flakes (I used a lot, probably filled the spice bottle cap about halfway or a little more.)
Heat an oven to 375 degrees.
Rinse the spaghetti squash off and slice them in half lengthwise/the long way. Scoop out the seeds and discard. Drizzle or mist with olive oil. Place on a baking sheet and pop into the oven for 1 hour.
Heat up the olive oil in a very big pan. Toss in the diced onion on a low heat. When they start to soften, throw in the garlic. When the garlic starts to brown, throw in the mushrooms. When the mushrooms are softened, throw in the diced tomatoes. Next, mix in the salt, black pepper and pepper flakes. Once everything is combined well, mix in the canned, crushed tomatoes. Cover and simmer for 10 minutes.
When the spaghetti squash is done, let it cool off a little bit, enough so that you can handle it with your hands. Take a fork and rake the insides of the squash, which is what makes it look like spaghetti.
Plate the spaghetti and mix with the sauce or serve with sauce on top.