Simple Roasted Spaghetti Squash is a perfect lunch or side dish during the cooler months of fall and winter! Jim and I love it, and Emily and Javan just can’t get enough of it! The younger boys, however, would much prefer actual spaghetti! This recipe is simple to prepare, and you’ll be surprised at how filling a squash can be! Combine it with protein and a salad, and you have a great meal! I think it would be a good side dish for Thanksgiving, too.
Spaghetti squash is a delicious, healthier alternative to noodles made with refined flours. The refined flour noodles spike your blood sugar, while the squash noodles actually can help regulate it. A lot of the starch in spaghetti squash is in the form of polysaccharides, including pectins, in the cell walls. These polysaccharides have been shown to help improve blood sugar levels. I highly recommend switching to spaghetti squash, instead of normal noodles, if you are diabetic, or just want to be healthier! Spaghetti squash also has a lot of antioxidants in it, that noodles do not have. For more ideas on how to prepare spaghetti squash, check out this LINK on Chew the World.
Before we get to the recipe for the Roasted Spaghetti Squash with Seeds I want to invite you to join with others who are making healthy changes, if you haven’t done so already. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
For the Squash:
- 2 Small Spaghetti Squashes or 1 Large (about 4-6 lbs total)
- 4 Tbsp Coconut Oil
- 1-2 Tsp Pink Himalayan Salt
- 1 Tsp Organic Garlic Powder
- 1 Tsp Organic Paprika
- Pepper to Taste
Cut slits in the sides of the squashes, then microwave them each for 4 minutes. Cut them in half and use a fork to pull the seeds out. Slather each half with the oil, then sprinkle with the seasonings. Bake the squash, face down, at 375 for 40 minutes. Make sure the squash is soft enough before removing from the oven. You can use a fork to see if the “noodles” pull away easily from the squash. If they do not, add a few minutes of cooking time. If you use one larger squash, instead of two smaller ones, you’ll definitely need significantly more microwave and cooking time
For the Seeds:
- Seeds from your spaghetti squash
- Coconut Oil Spray
- Pink Himalayan Salt
- Organic Garlic Powder
- Organic Paprika
Spread the seeds out on the baking sheet part of your toaster oven. Spray them with coconut oil and sprinkle with seasonings. Cook in toaster oven for 15 minutes at 350, stirring half way through. The seeds should be crispy, but not burned.
Use a fork to pull out the squash noodles, sprinkle it with seeds, and enjoy!