cooked spaghetti squash
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Whole30 Spaghetti Noodles With Beef And Tomatoes
Easy family dinner idea- whole30 spaghetti noodles with ground beef and cream sauce. A healthy paleo meal that is warm, comforting, and easy to make! Whole30 dinner done right.
Print Recipe Whole30 Spaghetti Noodles With Beef And Tomatoes Easy family dinner idea- whole30 spaghetti noodles with ground beef and cream sauce. A healthy paleo meal that is warm, comforting, and easy to make! Whole30 dinner done right. Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 1/2 pound ground beef
- 1 cup baby heirloom tomatoes
- small handful fresh basil chopped
- 1/2 can full fat canned coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons arrowroot flour or tapioca flour
- 1 tablespoon italian seasonings
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon sea salt to taste
- 1/2 large egg beaten
Rating: 4.4
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How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 10Rating: 4.4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 1/2 pound ground beef
- 1 cup baby heirloom tomatoes
- small handful fresh basil chopped
- 1/2 can full fat canned coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons arrowroot flour or tapioca flour
- 1 tablespoon italian seasonings
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon sea salt to taste
- 1/2 large egg beaten
- Prepare spaghetti squash if you have not done so yet- see notes on how to cook.
- In a sauce pan over medium heat blend ingredients for sauce together until smooth and simmer until sauce thickens, then remove from heat (otherwise it will start to thin out again or become too thick). I use a hand blender to stir sauce- you can also whisk it by hand. Stir/blend continuously to prevent clumps.
- Brown ground hamburger in a skillet over medium heat then remove from heat and stir into sauce.
- Slice tomatoes in half and brown in a skillet over medium heat with a dash of olive oil for about 1 minute until golden, then remove from heat and serve with spaghetti squash and sauce.
Creamy Garlic Spaghetti Squash With Cauliflower Sauce
Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen.
Print Recipe Creamy Garlic Spaghetti Squash With Cauliflower Sauce Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen. Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
Rating: 3.24
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 34Rating: 3.24
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
- Add 1 clove minced garlic, 1 tablespoon olive oil, and sliced mushrooms into a skillet and saute for 10 minutes until mushrooms are soft- if the mushrooms start to stick add a splash of water to the pan.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water.
- In a high speed blender puree ingredients for sauce. Pour sauce into saucepan and simmer for 8-10 minutes (stirring on occasion).
- Add spaghetti squash noodles, mushrooms, and sauce together. Serve with minced parsley and fresh cracked pepper to garnish.
Paleo Spaghetti Squash Italian Meatball Alfredo
Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce!
Print Recipe Paleo Spaghetti Squash Italian Meatball Alfredo Best healthy paleo and whole30 creamy spaghetti squash noodles with italian meatballs and alfredo sauce! A delicious healthy paleo, dairy free, and whole30 recipe that can be made a head and frozen. Ingredients Meatballs- 1 pound ground hamburger
- 2 large eggs
- 3/4 cup fresh basil chopped
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 1/4 cup sun dried tomatoes chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red chili flakes
- 1 cup cashew cheese sauce recipe link in notes
- 1 can full fat canned coconut milk
- 1 medium cooked spaghetti squash see notes on how to cook
Rating: 4.3
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How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Recipe for cashew cheese sauce here.
Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 10Rating: 4.3
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Recipe for cashew cheese sauce here.
Ingredients Meatballs- 1 pound ground hamburger
- 2 large eggs
- 3/4 cup fresh basil chopped
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 1/4 cup sun dried tomatoes chopped
- 1 teaspoon sea salt
- 1/4 teaspoon red chili flakes
- 1 cup cashew cheese sauce recipe link in notes
- 1 can full fat canned coconut milk
- 1 medium cooked spaghetti squash see notes on how to cook
- Preheat oven to 350F.
- In a medium bowl add ingredients for meatballs and kneed until combined. Form 16 meatballs and place on a baking tray lined with parchment paper.
- Bake meatballs on 350F for 25-30 minutes until cooked through.
- In a sauce pan whisk together cashew cheese sauce (recipe in notes above) and coconut milk. Heat on stove until warm. Then serve over spaghetti squash noodles and meatballs.
Best Asian Garlic Paleo Whole30 Noodles
Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂
Print Recipe Best Asian Garlic Paleo Whole30 Noodles Best whole30 asian garlic noodles you will ever have! These spicy paleo noodles can be served hot or cold- my favorite way is chilled. The flavor is unreal and made me eat two bowls. 🙂 Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
Rating: 3.38
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How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles).
Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 590Rating: 3.38
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles).
Ingredients Noodles- 1 large cooked spaghetti squash see notes on how to cook
- 1/2 medium zucchini julienne cut
- 1/2 large carrot julienne cut
- 1 small red bell pepper minced
- 1/2 cup fresh cilantro diced
- 1/4 cup roasted cashews or peanuts- chopped
- 2/3 cup coconut aminos
- 1/4 cup full fat coconut milk
- 2 tablespoons fresh grated ginger or powder
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 6 medium/large garlic cloves smaller cloves for less spicy
- 6 large medjool dates pitted
- Puree ingredients for sauce in a blender.
- In a large bowl incorporate ingredients for noodles, pour sauce in, and mix together. Serve recipe hot or cold. Personally, I like it best served as is- chilled. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.
Creamy Paleo Whole30 Tuna Noodles
Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free.
Print Recipe Creamy Spaghetti Squash Tuna Noodles Favorite noodles coming your way! Made in 10 minutes, creamy tuna noodles made with spaghetti squash noodles and coconut cream sauce- paleo, whole30, and dairy free. Ingredients Sauce- 2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
- 2 teaspoons poultry seasoning
- 2 teaspoons sea salt or to taste
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 small white onion diced and sautéed with 1 tablespoon olive oil
- 1 large cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna or chicken
- 1/2 cup peas if not paleo
- minced fresh dill to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes. Use a large fork and lightly scrape the meat out of the squash for "noodles".
Info Cook Time 5 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes. Use a large fork and lightly scrape the meat out of the squash for "noodles".
Ingredients Sauce- 2 cans full fat canned coconut milk I use Thai Kitchen or Chaokoh brand
- 2 teaspoons poultry seasoning
- 2 teaspoons sea salt or to taste
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 small white onion diced and sautéed with 1 tablespoon olive oil
- 1 large cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna or chicken
- 1/2 cup peas if not paleo
- minced fresh dill to taste
- In a skillet sauté chopped onion in 1 tablespoon olive oil until golden, then incorporate the rest of the ingredients for the sauce and heat until warm. Stir in spaghetti squash noodles and tuna (I leave in the tuna juice, but you can drain it if you like). Add peas (if not paleo) and serve with fresh dill to taste.
Spicy Spaghetti Squash Noodles
Spicy spaghetti squash noodles with creamy flavor-packed coconut cream sauce! Whole30, paleo, and made in just minutes. An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience!
Print Recipe Spicy Spaghetti Squash Noodles Spicy spaghetti squash noodles with creamy-flavor-packed-coconut-cream sauce! Whole30, paleo, and made in just minutes! An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience! Ingredients Sauce- 2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce.
- 2-4 tablespoons arrowroot flour for thickening
- 2 teaspoons poultry seasoning I use Frontier brand
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 1 small white onion chopped in 1/4" peices
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 medium cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna salmon or chicken
Rating: 3.49
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How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Info Cook Time 5-8 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 332Rating: 3.49
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Ingredients Sauce- 2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce.
- 2-4 tablespoons arrowroot flour for thickening
- 2 teaspoons poultry seasoning I use Frontier brand
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 1 small white onion chopped in 1/4" peices
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 medium cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna salmon or chicken
- In a fry pan, sauté chopped onions with a drizzle of olive oil over medium heat for a few minutes until golden. Then add rest of sauce ingredients (except the arrowroot flour) and stir. Bring the sauce to a boil, then reduce to a simmer and cook for 3-5 minutes. Sprinkle arrowroot flour into sauce and whisk until sauce thickens (do not over cook, because the sauce will become too thick), then remove from heat.
- Add cooked spaghetti squash and tuna to sauce, combine, and serve!
Creamy Whole30 Bacon Garlic Spaghetti Squash
Easy whole30 creamy bacon garlic spaghetti squash bake. Paleo, healthy, and easy to make! Get ready to dig into some serious delicious and healthy eats!!
Print Recipe Creamy Whole30 Bacon Garlic Spaghetti Squash Easy whole30 creamy bacon garlic spaghetti squash bake. Paleo, healthy, and easy to make! Get ready to dig into some serious delicious and healthy eats!! Ingredients- 3-4 cups cooked spaghetti squash see notes on how to cook
- 8 pieces cooked bacon chopped in pieces or bacon bits
- 1 1/2 cups steamed broccoli
- 1 cup full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
- 1 medium egg
- 1 teaspoon sea salt or to taste
- 1 teaspoon garlic powder
- fresh ground pepper to taste
Rating: 3.35
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How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Info Cook Time 8-10 minutes Prep Time 15 minute Servings servings MetricUS Imperial Course Main Dish Votes: 851Rating: 3.35
You: Rate this recipe! Recipe Notes
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Ingredients- 3-4 cups cooked spaghetti squash see notes on how to cook
- 8 pieces cooked bacon chopped in pieces or bacon bits
- 1 1/2 cups steamed broccoli
- 1 cup full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
- 1 medium egg
- 1 teaspoon sea salt or to taste
- 1 teaspoon garlic powder
- fresh ground pepper to taste
- In a saucepan whisk together all the ingredients for the cream sauce.
- Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.
- In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole. Heat in the oven on 400F until warm or save for later.