Roasted spaghetti squash has long been a favorite of mine, even before I started the GAPS Diet. Spaghetti squash is unique to others in the squash family because of its texture. It’s meaty insides look more like long strands of spaghetti and it has a less pureed texture than acorn squash or zucchini. This makes spaghetti squash a great pasta alternative and so easy to prepare. All you need to do is cut it open, clean it out, slice it and forget it.
Spaghetti squash is GAPS Legal! You can add it to your soups on the first stage of GAPS. If you are on Stage Four of the GAPS Diet, you can eat it fried or baked.
You can use the spaghetti squash as a spaghetti alternative for white or red sauce. I also like to refry it and warm the spaghetti squash up in butter with lots of sauce (this is a great comfort food to support my body when it’s stressed.)
Ingredients for Roasted Spaghetti Squash
Directions for Roasted Spaghetti Squash
Preheat oven to 400.
Slice spaghetti squash in half lengthwise.
Remove seeds and strings in center. You can compost the seeds but you might get lots of volunteer spaghetti squash seedlings. (Which is not necessarily a bad thing.)
Roast in the oven for 35 minutes to an hour. It depends on the size of your squash. I like my squash to be very soft and well cooked. This is also important for the GAPS Diet to have well cooked vegetables.
Check your squash after 35 minutes to see if they are softened and squishy. They should not be mush, but should feel much softer.
When they are soft, remove them from the oven. If you need your squash to cool faster, you can flip them over. I prefer to keep them with the middle side down so they continue while they cool.
Check your spaghetti squash with a fork to see if it is done. If not, cook for a while longer.
Once the spaghetti squash is cooked, remove the insides of the squash by scraping a fork along the insides.