Paleo Spaghetti Squash Recipe - Food Fanatic
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Paleo Spaghetti Squash Recipe

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    4 Servings

Ingredients

  • 1 whole Spaghetti Squash
  • 3 medium Carrots, roughly chopped
  • 2/3 cup Walnuts
  • 3 cloves Garlic, peeled and quartered
  • 1/2 teaspoon Oregano
  • 1 teaspoon Lemon Zest, grated
  • dash Crushed Red Pepper
  • 2 tablespoons Coconut Oil
  • 1/2 cup Raisins
  • 1 1/2 cups Vegetable Broth
  • 1/2 cup Grated Parmesan Cheese, optional
  • 1/2 cup Lemon Juice
  • 3 tablespoons Fresh Parsley, chopped

Directions

  1. Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked.
  2. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and "goo" with a spoon; discard. Using a fork, scrape out the squash's "noodles" into a bowl; set aside.
  3. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped.
  4. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes.
  5. Add the vegetable broth and bring to a simmer.
  6. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).

Notes

You may use almonds in lieu of walnuts.

Spaghetti squash picture
Source: Food Network Magazine, March 2013