Paleo Spaghetti Squash Recipe
This Spaghetti Squash Recipe uses a walnut and carrot sauce. It's a nice, light meal, perfect for warm nights.
Ingredients
- 1 whole Spaghetti Squash
- 3 medium Carrot 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
Instructions
- 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.
- 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.
- Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped.
- 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.
- Add the vegetable broth and bring to a simmer.
- 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.