Spaghetti Squash Paleo Pasta (You Gotta Try This Recipe!)

spaghetti squash paleo pasta recipeLove pasta? Me too!

Unfortunately, it’s not exactly the most Paleo diet friendly food..

The good news is, there are a few alternatives that you can use to substitute for those unhealthy, processed carbs we’ve all grown to crave so much.

This Spaghetti squash with caramelized onion and tomato recipe, is one of our favorites! It’s quick, easy, healthy, and delicious.. What more could you want?

So, try it out. We’re sure that you’ll love it.. Or, use spaghetti squash to come up with your own Paleo pasta recipes, and be sure to share them with the rest of the paleoIQ community. We’re always looking for great tasting, new recipes to add to our Paleo recipe book.

It doesn’t just taste great..

Spaghetti squash also has a ton of great brain-boosting vitamin B6, niacin, and vitamin C. This powerful vitamin cocktail helps to ward off degenerative brain diseases like Alzheimer’s and other age related brain issues.

Recent studies show that these types of debilitating conditions begin to develop up to 25 years before actual symptoms appear! What that tells us is that prevention is key for living  a long, healthy, and fruitful life.

Considering that it starts to take hold up to 25 years before you actually notice there’s a problem, I think it’s safe to say that it’s never too early to start eating the right foods that provide your body with the ingredients to stay healthy far into our golden years.

This particular recipe also contains curry which is a great anti-inflammatory. If you’re already a paleoIQ newsletter subscriber, then you probably know that inflammation is our biggest enemy in our fight for longevity and health.

Ok, now that we know a little about the benefits of spaghetti squash.. Here’s the recipe ( and a few extra tips )..


  • One spaghetti squash cut in half and seeded ( This recipe only calls for half of the squash and serves 4. If you choose to use both halves, be sure to double the ingredients below )
  • Cold Pressed Olive Oil ( The kind that comes in a dark glass container, here’s why. )
  • One tablespoon of unsalted butter
  • One sliced sweet/yellow onion
  • Curry
  • Half a cup shredded Parmesan cheese ( Leave out if you’re a strict Paleo dieter )
  • One third cup chopped fresh chives
  • One medium, diced tomato
  • One small can of chopped black olives
  • Some fresh cilantro ( To make the dish look fancy, of course )

Prep and Cooking Directions:

First, set your oven to  350 degrees.

Thinly cover your baking sheet AND the outside skin of the squash with the olive oil. Place one ( or both ) halves of the spaghetti squash cut side down on the oiled baking sheet. After that, use your fingers to drizzle a little bit of water on the outside skin of the squash. The skin tends to dry out a bit, so don’t forget this step. Bake for about 40 minutes or until you can easily slide a fork into the thickest part of the spaghetti squash.

While the baked squash is cooling to to room temperature.. Melt the butter in a large skillet. Thinly slice the onion and cook it in the melted butter over medium heat for about 5 minutes until it’s lightly caramelized. Remove the pan from heat and set aside.

Use a fork to scrape out the inside of the cooled squash into a bowl. Be sure to use a fork rather than a spoon because this is what gives the squash it’s spaghetti like texture. You should be able to get just about all of the squash separated from the skin, and if you cooked it right and moisturized the outside skin with water, it should come out easily.

Add the bowl of now spaghetti textured squash to the skillet containing your caramelized onion, and place over medium heat. You’re not really going to cook the squash anymore, just mix it with the onion and allow the heat to let the two flavors mesh together. While you’re heating it, stir gently.. You don’t want to ruin the spaghetti texture, so like I said.. gently. Do this for about 5 minutes tops.. doesn’t take long at all.

Turn off the heat, and stir in the Parmesan cheese and chives, and transfer to your choice of serving dish. Sprinkle the diced tomato over the top, and some cilantro to taste. I love cilantro, so I use quite a bit.. but that’s up to you.

Lastly season with just a bit of curry salt. To make curry salt, mix half a cup of sea salt with 4 teaspoons of curry powder. You won’t use all of this in this one dish obviously, but it’s better to make the Curry Salt in batches and store in a glass container to use in other recipes when needed. The the mix sits.. the better it tastes, and like noted above.. Curry is a great anti-inflammatory so experiment with this Curry Salt mix in different recipes when it fits.

Serve and Enjoy!

This recipe is so quick, easy, and delicious that you’ll find yourself coming back to it time and time again whenever you get that almost irresistible urge for pasta.. Be sure to try spaghetti squash in place of other pasta recipes as well. It’s a great Paleo diet food that’s versatile AND healthy! 

Spaghetti Squash Paleo Pasta Recipe Summary:


[schema type=”recipe” name=”Spaghetti Squash Paleo Pasta Recipe” author=”paleoIQ” pubdate=”2013-02-18″ image=”” description=”Spaghetti squash’s stringy texture, and delicious taste, make it the perfect ingredient for making a variety of Paleo pasta recipes. This one is a paleoIQ favorite!” prepmins=”15″ cookmins=”45″ yield=”4″ ingrt_1=”Spaghetti Squash, Olive Oil, Butter, Yellow Onion, Curry, Parmesan Cheese, Chives, Tomato, Cilantro” ]

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