Coconut Oil Baked Spaghetti Squash Recipe [Paleo, AIP, Keto]
If you’re not familiar with spaghetti squash, it’s a melon-looking yellow squash that naturally forms golden spaghetti-like strands when cooked.
They’re Paleo, AIP-friendly, and low in carbohydrates (so Ketogenic-friendly as well). Because of the buzz about them in the US media, spaghetti squash can now be found in a lot of US grocery stores (including Whole Foods, Costco, and Walmart – they vary by location).
Net Carbohydrates in Spaghetti Squash
Per 100 grams of spaghetti squash, there is approximately 5.5 grams of net carbohydrates (7 g carbohydrates, 1.5 g fiber, 2.8 g sugar).
How To Cook Spaghetti Squash
Spaghetti squash is super easy to cook – you can microwave them using these instructions here or bake them in the oven following the instructions below. You can also roast the leftover seeds from inside the squash to enjoy like pumpkin seeds.
Coconut Oil Baked Spaghetti Squash Recipe – Step-By-Step Instructions
Preheat your oven to 375F (190C).
Cut your spaghetti squash in half. Make sure to be careful when cutting it in half as the outer skin is tough. Use your hands to scoop out the seeds from the middle of the squash.
Smother coconut oil over the flesh of the squash using your hands making sure it covers the squash well. You may need to warm your coconut oil first so that it becomes a liquid and is therefore easier to apply.
Line a baking tray with parchment paper. Place your spaghetti squash halves facing down on the baking tray.
Bake for 45 minutes until the squash is soft.
What to eat with your baked spaghetti squash?
You can enjoy your spaghetti squash by itself, with some extra coconut oil or ghee. Or you can use it as Paleo pasta – top it with some Paleo chili or enjoy it with some spaghetti sauce. If you’re on AIP (Paleo autoimmune protocol), then don’t worry, you can also make AIP chili (using beets instead of tomatoes). Or if you’re looking for a vegetarian meal, then try the spaghetti squash with some veggie curry.
Here’s the spaghetti squash with chili:
And here’s the spaghetti squash strands scooped out and topped with some tomato sauce:
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- Preheat oven to 375 F (190 C).
- Chop the spaghetti squash in half, scoop out the seeds, cover the inside of the spaghetti squash with coconut oil, place both squash halves face down in a baking tray, and place the baking tray into the oven.
- Bake for 45 minutes.
- Use a fork to pull the spaghetti squash strands out of the squash or serve the halves as is topped with chili or tomato sauce or with some additional coconut oil or else with some ghee.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 2 cups
- Calories: 250
- Fat: 7 g
- Carbohydrates: 15 g