Paleo Dinner Recipes:
Stuffed Spaghetti Squash
Recently, the Cavemandietblog.com published a spaghetti squash soup recipe. The feedback was so positive that we’ve decided to explore some other ways to incorporate spaghetti squash into your diet. A great way to have spaghetti squash as the foundation of your Paleo dinner is to stuff it with meat and/or vegetables for a healthy and easy paleo meal.
Before we get to the stuffed spaghetti squash recipe, let’s review how to cut a spaghetti squash and how to cook a spaghetti squash.
Let’s jump right in:
How To Slice a Spaghetti Squash
Many times, the prospect of having to slice a spaghetti squash scares people from using. It’s not as difficult as you think; so here’s a video on how to slice a spaghetti squash:
How To Cook Spaghetti Squash
The first step will be to cook your spaghetti squash. Here are three different methods, choose the one that works best for you:
Oven Method:
Pre heat the oven to 425 F
Slice the spaghetti in half lengthwise with a sharp knife. Scoop the seeds and discard. Drizzle a little olive or coconut oil on the flesh of each side of the squash. Place each half face down on a baking sheet and place in the oven for 45 minutes to an hour or until fork tender throughout.
If you’re having a tough time slicing your squash, you can cook it whole. Stand the squash up and pierce it around of the rim approximately 8 times with a sharp paring knife. Place the pierced spaghetti squash in a baking dish and bake whole at 425 F for 45 minutes to one hour. The squash will be tender and you should be able to easily pierce the skin with a fork. Once softened thoroughly then remove it from the oven and set aside. Allow it to cool for approximately 15 minutes before you begin to handle. Once it cools you can easily slice the squash in half and scrape the flesh with a fork to create the thin noodles.
Microwave Method
Slice the spaghetti in half lengthwise with a sharp knife. Scoop the seeds and discard. Brush the flesh of the squash with melted butter. Season each half of the 
squash, if desired, and place the squash on a microwaveable plate. Place plate with the squash on it in the microwave. Set the microwave at 75% power level for an interval of 3 minutes. Check the squash, by piercing the flesh to determine how much it has softened. Continue cooking the squash in 3 minute intervals until it’s fully cooked, which should take approximately 15 minutes. Then scrape the flesh with a fork to create the thin noodles.
Slow Cooker
Pierce a whole spaghetti squash approximately 15 times on various parts of the squash. Place the squash in the ceramic of the slow cooker. Pour a cup and a half of water over the squash and cook on low for 4 to 6 hours until its softened thoroughly. Allow the squash to cool for 15 to 30 minutes, then slice, scoop seeds and discard. Then scrape the flesh with a fork to create the thin noodles.
Stuffed Spaghetti Squash Recipe
This stuffed squash recipe can be prepared to fit almost every diet. You can add cheese to make it primal, omit the cheese or make a cashew nut cheese to go paleo, replace the ground turkey with vegetables to go vegan.
The longest time commitment to make this meal is the preparation of the spaghetti squash. However, whether you roast it or put it in the slow cooker the preparation is so easy that it doesn’t even feel like work.
Subsequent to the preparation of the spaghetti squash, you’ll need less than 30 minutes to make the sauce and stuff it and dinner is ready. It’s a simple meal that’s healthy for your family and everyone will love it.
Ingredients
2 medium spaghetti squashes, cooked
1 tbsp coconut oil
1 lb. ground turkey (I like to replace with a mix of chopped yellow squash and zucchini to make a vegan version)
1 medium onion, chopped (or 1 tbsp onion powder)
2 cloves garlic, minced (or 1 tsp garlic powder)
2 tsp dried oregano
Sea salt & pepper to taste
16 oz. tomato sauce (This homemade Whole30 tomato sauce recipe works well, too)
6 oz. tomato paste (optional; use if you want a thicker consistency)
4 oz. dairy cheese (primal, keto) or non-dairy cheese (paleo, vegan); if desired
Method
- Prepare the spaghetti squash using one of the above methods
- Once the squash is cooked, scrape with a fork to get the tender spaghetti like strands and place the strands in a separate bowl.
- While you prepare the meat and sauce mixture pre-heat the oven to 325 F
- Warm a large skillet over medium heat. Coat the bottom of the pan with a tablespoon of coconut oil.
- Cook the pound of ground turkey in the skillet. When it is cooked completely through and fully browned. Drain the meat of any excess liquid.
- Add the oregano, garlic, onion and salt/pepper to taste. Toss the meat, seasonings and onions together until fully combined.
- Next add the tomato sauce, tomato paste (if desired) and bring to a simmer. Continue to simmer, stirring occasionally, for approximately 20 minutes.
- Reduce heat once the sauce has thickened and add the spaghetti squash strands to the meat and sauce mixture and mix thoroughly.
- Remove the sauce mixture from the flame and set aside.
- Arrange the emptied spaghetti squash shells in to a line on a baking sheet and use the meat and sauce mixture to fill each shell.
- Sprinkle with cheese, if using, and place in the oven; then bake for approximately 10 minutes.
- Once completely heated throughout, remove from the oven and set aside for 5 to 10 minutes to cool; then serve.
- 2 medium spaghetti squashes, cooked
- 1 tbsp coconut oil
- 1 lb. ground turkey (I like to replace with a mix of chopped yellow squash and zucchini to make a vegan version)
- 1 medium onion, chopped (or 1 tbsp onion powder)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tsp dried oregano
- Sea salt & pepper to taste
- 16 oz. tomato sauce (This homemade Whole30 tomato sauce works well, too)
- 6 oz. tomato paste (optional; use if you want a thicker consistency)
- Prepare the spaghetti squash using one of the above methods
- Once the squash is cooked, scrape with a fork to get the tender spaghetti like strands and place the strands in a separate bowl.
- While you prepare the meat and sauce mixture pre-heat the oven to 325 F
- Warm a large skillet over medium heat. Coat the bottom of the pan with a tablespoon of coconut oil.
- Cook the pound of ground turkey in the skillet. When it is cooked completely through and fully browned. Drain the meat of any excess liquid.
- Add the oregano, garlic, onion and salt/pepper to taste. Toss the meat, seasonings and onions together until fully combined.
- Next add the tomato sauce, tomato paste (if desired) and bring to a simmer. Continue to simmer, stirring occasionally, for approximately 20 minutes.
- Reduce heat once the sauce has thickened and add the spaghetti squash strands to the meat and sauce mixture and mix thoroughly.
- Remove the sauce mixture from the flame and set aside.
- Arrange the emptied spaghetti squash shells in to a line on a baking sheet and use the meat and sauce mixture to fill each shell.
- Sprinkle with cheese, if using, and place in the oven; then bake for approximately 10 minutes.
- Once completely heated throughout, remove from the oven and set aside for 5 to 10 minutes to cool; then serve.
