If you are trying to follow the Keto or Paleo diet, this recipe should be a staple in your kitchen.
Spaghetti squash is harvested in the fall, but the hard shelled squash stays fresh for months in cool storage, making them plentiful in the spring.
Ghee is made by melting butter, cooking off the water and separating the clear, golden butterfat from the milk solids. Since ghee has no milk solids, it is used in keto and paleo recipes, however, since it still contains butterfat and is derived from animal products, it is not considered vegan.
- 1 tablespoon ghee per half (120 calories)
- 1 teaspoon minced garlic per half
- 2 teaspoons herbes de Provence per half
- salt and white pepper to taste
For low carb, (not keto or paleo) add 1/4 cup parmesan cheese. If you want the cheesy flavor without the dairy, try nutritional yeast as a replacement.
- Preheat oven to 375*
- Line a baking sheet with parchment paper.
- Cut spaghetti squash in half lengthwise.
- Sprinkle each half with salt, pepper and 1 teaspoon herbes de Provence.
- Place cut side down on parchment.
- Bake 45 – 50 minutes depending on the size, or until cut side is fork tender.
- Once done, remove the seeds.
- Flake the meat inside the shell. It should separate from the side of the shell easily. If not, your squash is undercooked and must return to the oven. Check it every 15 minutes until done.
- Melt ghee and add garlic and herbs.
- Pour over squash and toss to coat.
If adding Parmesan cheese, add it now and toss.
Tip. Because spaghetti squash takes so long to cook, prepare several at once and keep them in the refrigerator ready to use. Life becomes much easier when the time consuming aspect of cooking spaghetti squash is done in advance.