Spaghetti squash or vegetable spaghetti as it is sometimes known is the “king” of paleo pasta substitutes and is becoming easier and easier to find as it gains popularity. I love it because my three year old loves it. If he is eating vegetables then I am happy. My first attempt at cooking it I boiled it. I think I may have over boiled it and it did not taste so good. So then I tried this Nerd Fitness recipe and baked it. This turned out a lot better. A few times we have had bolognese with the squash which has been ok but I much prefer zoodles (zucchini noodles). Singapore noodles is a pretty common recipe and the spaghetti squash reminds me of vermicelli so I thought I would give it a go.
- 500g chicken thinly sliced (you can use whatever meat you like or a combination)
- 4 eggs (beaten and cooked into an omelette then thinly sliced)
- 1 onion sliced
- 1 garlic glove crushed
- 1 carrot in thin slices
- 1/2 red capsicum
- 1/4 cauliflower cut into small pieces
- 1/2 spaghetti squash (baked and “noodles” pulled out)
- 2 tbs curry powder (make your own )
- 1 tbs sesame oil
- 1 tbs fish oil
- 2 tbs coconut aminos
- Heat pan with sesame oil.
- Cook meat until browned.
- Add vegetables and curry powder.
- Once vegetables look cooked enough add spaghetti squash, egg, fish oil and coconut aminos.
- Cook for a few more minutes
If you like you can add prawns, bean sprouts, coriander and any other vegetables you have.
I love making meals where you can re-use again the next day so I still had half a spaghetti squash and we made Paleomg Spaghetti Squash Breakfast Bake. Which was delicious.
Where do I get my spaghetti squash from?
I get asked this question a lot! I get mine from Crisp on Creek Mt Gravatt but if this is not in your area then check out the Vegetable Spaghetti page and find your closest stockist.
Let me know your spaghetti squash creations!
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