Discover 11 Paleo Spaghetti Squash Recipes Today

Craving a healthy, hearty meal that feels indulgent? Spaghetti squash is your low-carb hero, perfect for paleo comfort food. From zesty marinara to creamy pesto, these 11 recipes turn this veggie into a weeknight win. Let’s dive in!

Classic Marinara Spaghetti Squash

Each autumn evening, I find myself drawn to the warm comfort of roasted vegetables. There's something about the gentle caramelization that transforms the simplest ingredients into a meal that feels like a hug.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

• 1 large spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons clarified butter (ghee)
• 4 cloves garlic, thinly sliced
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 teaspoon dried oregano
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat oven to 400°F.
2. Drizzle cut sides of squash with 1 tablespoon olive oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on a parchment-lined baking sheet. Roast until fork-tender, 40-45 minutes. Tip: For even roasting, ensure squash halves are not overcrowded.
3. While squash roasts, heat clarified butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Tip: Clarified butter has a higher smoke point, preventing burning.
4. Stir in crushed tomatoes, oregano, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, until sauce thickens, about 15 minutes.
5. Remove squash from oven; let cool 5 minutes. Use a fork to scrape strands into a bowl. Tip: Hold squash with a towel to avoid burns.
6. Toss squash strands with remaining 1 tablespoon olive oil.
7. Serve squash topped with marinara sauce and fresh basil.

Velvety strands of squash twirl around the rich, herbaceous sauce like a gentle embrace. This dish sings of simplicity — perfect as a light main or alongside a crisp green salad.

Asian Sesame Ginger Spaghetti Squash

Noticing the quiet shift of seasons, I find myself reaching for warm, grounding flavors. This Asian Sesame Ginger Spaghetti Squash is a gentle embrace of autumn—soft strands of roasted squash tossed in a fragrant sauce, paleo-friendly and deeply satisfying.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

Main Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons toasted sesame oil
• 1 tablespoon fresh ginger, finely grated
• 3 cloves garlic, minced
• 3 tablespoons coconut aminos
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted

Instructions

1. Preheat your oven to 400°F. Using a sharp chef's knife, carefully halve the spaghetti squash lengthwise. Scoop out the seeds and stringy pulp with a spoon. Tip: for easier cutting, microwave the whole squash for 2 minutes to soften the skin.
2. Brush the cut sides of the squash with 1 tablespoon of toasted sesame oil, then place cut-side down on a parchment-lined baking sheet. Roast for 40–45 minutes, until the flesh is tender and easily pierced with a fork. The strands should separate when gently pulled.
3. While the squash roasts, prepare the sauce: in a small bowl, whisk together the remaining 1 tablespoon toasted sesame oil, grated ginger, minced garlic, and coconut aminos. Set aside.
4. Remove the squash from the oven and let it cool for 5 minutes. Using a fork, scrape the flesh lengthwise to create long spaghetti-like strands. Transfer the strands to a large bowl, discarding the shells.
5. Heat a large skillet over medium heat. Add the squash strands and the sauce mixture. Toss gently with tongs to coat evenly, cooking for 3–4 minutes until heated through and fragrant. Tip: avoid overcrowding the pan; if necessary, work in batches to ensure even coating.
6. Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds. Toss once more to combine. Serve immediately, garnished with extra sesame seeds if desired.

Zesty and fragrant, each forkful offers a delicate crunch from the sesame seeds against the tender squash. The ginger and coconut aminos weave a subtle umami warmth that lingers. Serve it alongside grilled salmon or simply enjoy it as a light main, letting the flavors settle like a quiet evening.

Italian Pesto Spaghetti Squash

Drifting into the quiet of a midweek evening, I found myself reaching for a spaghetti squash—its golden flesh promising a gentle, satisfying meal. The aroma of roasting squash filled the kitchen, a soft prelude to the vibrant pesto and toasted pine nuts.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 medium spaghetti squash (about 3–4 lbs)
• 1/2 cup basil pesto, preferably dairy-free for paleo
• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Carefully halve the spaghetti squash lengthwise. Tip: microwave the whole squash for 2–3 minutes to soften the skin, making cutting safer and easier.
3. Scoop out the seeds and fibrous strands with a spoon, then discard.
4. Drizzle the cut sides with 1 tablespoon of olive oil, then evenly sprinkle with salt and pepper.
5. Place the squash halves cut-side down on a parchment-lined baking sheet; this steams the interior as it roasts for tender strands.
6. Roast for 40–45 minutes, until the flesh yields easily to a fork. Tip: test at the thickest part—if it gives without resistance, it's done.
7. Let the squash cool slightly until safe to handle, then use a fork to scrape the strands into a large bowl, fluffing gently.
8. Add the remaining 1 tablespoon olive oil, the basil pesto, and the pine nuts. Toss gently with the fork until every strand is coated; for even distribution, add pesto in dollops first.
9. Serve warm, garnished with fresh basil leaves if desired. The squash is best enjoyed immediately, but leftovers keep well for a quick lunch.

Here, the delicate sweetness of the roasted squash intertwines with the herbaceous pesto and the buttery crunch of pine nuts. It’s a dish that feels both grounding and airy—perfect for a quiet dinner alone or shared with someone who understands the beauty of simplicity.

Mexican Chipotle Lime Spaghetti Squash

A gentle afternoon found me in the kitchen, craving something both grounding and bright. The spaghetti squash, once baked and shredded, becomes a canvas for smoky chipotle and zesty lime. This recipe is a quiet celebration of simple, whole ingredients.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 medium spaghetti squash (about 2.5 lbs)
• 2 tablespoons clarified butter or avocado oil, melted
• 2 chipotle peppers in adobo sauce, finely minced
• 1 tablespoon adobo sauce from the can
• 2 tablespoons freshly squeezed lime juice
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, coarsely chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Halve the spaghetti squash lengthwise. Use a sturdy spoon to scoop out the seeds and stringy pulp.
3. Brush the cut sides of the squash with the melted clarified butter, then season evenly with salt and pepper.
4. Place the squash halves cut-side down on the prepared baking sheet. Bake for 40 to 45 minutes, until the flesh is tender when pierced with a fork. The skin should yield slightly when pressed.
5. While the squash roasts, prepare the dressing: In a small bowl, combine the minced chipotle peppers, adobo sauce, lime juice, and minced garlic. Stir to blend.
6. Remove the squash from the oven and let it rest for 5 to 10 minutes, until cool enough to handle. Using a fork, gently scrape the strands from the skin into a large mixing bowl. Be careful not to overwork the strands; you want them light and fluffy.
7. Pour the chipotle-lime dressing over the warm squash strands. Toss with tongs until all strands are coated.
8. Fold in the chopped cilantro and serve immediately. Garnish with additional cilantro leaves if desired.

Kaleidoscopic strands of squash glisten with the chipotle-lime dressing, each forkful a balance of smoky heat and bright acidity. I love serving this alongside grilled chicken or simply on its own for a light meal. The leftovers are even better the next day, cold from the fridge.

Mediterranean Greek Spaghetti Squash

Each time I prepare this Mediterranean Greek spaghetti squash, I find myself slowing down, savoring the process as much as the result. It’s a dish that feels like a gentle pause in a busy day, with bright flavors that remind me of sunlit shores.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Spaghetti Squash

• 1 medium spaghetti squash (about 2.5 pounds)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt

For the Salad and Dressing

• 1/2 cup pitted Kalamata olives, halved
• 1 cup cherry tomatoes, halved
• 1 medium English cucumber, diced
• 1/4 cup finely diced red onion
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp.
3. Brush the cut sides with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Place cut-side down on the baking sheet.
4. Roast for 40-45 minutes, until the flesh is fork-tender and easily shreds into strands. (Tip: To check, pierce the skin with a fork – it should slide in easily.)
5. Remove from oven and let cool for 10 minutes. Using a fork, scrape the flesh to create spaghetti-like strands. Transfer to a large bowl. (Tip: Use a clean kitchen towel to squeeze out excess moisture if the squash seems watery.)
6. While the squash roasts, prepare the dressing: in a small bowl, whisk together lemon juice, 3 tablespoons olive oil, oregano, and pepper.
7. Add the halved cherry tomatoes, diced cucumber, halved olives, and red onion to the bowl with the squash.
8. Pour the dressing over the mixture and toss gently to combine.
9. Garnish with chopped parsley and serve at room temperature or chilled.

Even as a simple bowl, this dish offers a delicate crunch from the cucumber and a briny pop from the olives, all balanced by the tender squash. Enjoy it alongside grilled fish or as a light lunch on its own.

Creamy Cashew Alfredo Spaghetti Squash

Creamy cashew alfredo meets tender spaghetti squash in a dish that feels like a warm hug on a cozy evening. It's a paleo-friendly twist on a classic comfort food, with a nutty richness that satisfies without dairy.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Spaghetti Squash

• 1 large spaghetti squash (about 3–4 pounds)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt

For the Cashew Alfredo Sauce

• 1 cup raw cashews, soaked in hot water for 30 minutes and drained
• 1/2 cup filtered water
• 3 cloves garlic, peeled
• 3 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Using a sharp chef's knife, carefully halve the spaghetti squash lengthwise. Scoop out and discard the seeds and stringy pulp. Brush the cut sides with the olive oil and sprinkle with 1/2 teaspoon sea salt. Place cut-side down on the prepared baking sheet. Roast for 40–45 minutes, until the squash is tender when pierced with a fork and the strands separate easily. Tip: For even cooking, rotate the baking sheet halfway through.
3. While the squash roasts, make the cashew alfredo sauce. In a high-speed blender, combine the soaked and drained cashews, filtered water, garlic, nutritional yeast, lemon juice, 1/2 teaspoon sea salt, and black pepper. Blend on high for 1–2 minutes, scraping down the sides as needed, until the sauce is completely smooth and velvety. Tip: For an extra silky sauce, soak the cashews in boiling water for 30 minutes instead of hot tap water.
4. Once the squash is cool enough to handle, use a fork to scrape the strands into a large bowl. Discard the squash shells or reserve for another use.
5. Pour the cashew alfredo sauce into a small saucepan and warm over low heat, stirring constantly, for 2–3 minutes until just heated through. Do not boil, as the sauce can separate.
6. Pour the warm sauce over the spaghetti squash strands and toss gently with tongs to coat evenly. Taste and adjust seasoning with additional salt or lemon juice if desired. Tip: If the sauce seems too thick, thin it with a tablespoon or two of warm water.
7. Divide among plates and serve immediately, garnished with a sprinkle of nutritional yeast or fresh parsley if desired.

Biting into a forkful of creamy strands, you'll find the sauce clings to each piece, making every bite feel indulgent yet light. Serve it with a side of roasted broccoli or a simple arugula salad for a complete meal that feels both nourishing and decadent.

Thai Almond Butter Spaghetti Squash

Noticing the way the evening light softens across the kitchen, I find myself reaching for a spaghetti squash—its sturdy shell promising something warm and grounding. Tonight, I'll coax it into a creamy Thai-inspired dish, where almond butter meets coconut milk and lime in a sauce that feels like a gentle embrace. This paleo-friendly bowl is more than a meal; it's a moment of calm.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons avocado oil, divided
• 3 tablespoons creamy almond butter (stirred well)
• 1 can (13.5 ounces) full-fat coconut milk
• 2 tablespoons fresh lime juice
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon coconut aminos
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• Optional: 1/4 teaspoon red pepper flakes
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Halve spaghetti squash lengthwise; scoop out seeds.
3. Brush cut sides with 1 tbsp avocado oil; season with a pinch of salt and pepper.
4. Place cut-side down on sheet; roast 40-45 minutes until tender. (Tip: Squash is ready when a fork pierces easily.)
5. Heat remaining 1 tbsp oil in saucepan over medium heat. Add garlic and ginger; sauté 1 minute.
6. Whisk in coconut milk, almond butter, coconut aminos, lime juice, salt, pepper, and red pepper flakes (if using). (Tip: Whisk continuously for a smooth sauce.)
7. Simmer 5 minutes until slightly thickened. (Tip: Thin with water if too thick.)
8. When cool enough, scrape squash into strands; transfer to bowl.
9. Pour sauce over strands; toss gently to coat. (Tip: Toss while warm for best flavor.)
10. Serve garnished with cilantro.

Rich and velvety, with a hint of lime cutting through the nutty depth, this dish feels like a self-care ritual. I love serving it alongside steamed greens or a simple cucumber salad for extra crunch. Each forkful reminds me that nourishing food can be both simple and extraordinary.

Pesto Chicken Spaghetti Squash

Over the past few weeks, I've been reaching for lighter meals that still feel decadent. This pesto chicken spaghetti squash bowl is exactly that—a soft, herbaceous nest of roasted squash strands topped with juicy grilled chicken and tangy sun-dried tomatoes. It's become my go-to for a quiet dinner that nourishes without weighing me down.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 medium spaghetti squash (about 2-3 lbs)
• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup paleo-friendly basil pesto
• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 tablespoons avocado oil, divided
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Carefully halve the spaghetti squash lengthwise and scoop out the seeds. (Tip: Microwave the whole squash for 2-3 minutes to soften the skin, making it easier to cut.)
3. Drizzle the cut sides with 1 tablespoon avocado oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Place the squash halves cut-side down on the prepared baking sheet. Roast for 35-40 minutes, until the flesh can be easily pierced with a fork and pulls into strands. (Tip: Avoid over-roasting; the strands should be tender but not mushy.)
5. While squash roasts, season chicken breasts with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
6. Heat remaining 1 tablespoon avocado oil in a grill pan or skillet over medium-high heat. Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F. (Tip: Use an instant-read thermometer for perfectly cooked chicken.) Let rest 5 minutes, then slice against the grain.
7. When squash is cool enough to handle, use a fork to scrape the flesh into strands and transfer to a large bowl.
8. Add the pesto and sun-dried tomatoes, tossing gently to combine. (Tip: Let the mixture sit for 5 minutes to allow flavors to meld.)
9. Divide squash mixture onto plates, top with sliced chicken, and serve warm.

A whisper of fresh basil on top would be lovely, but the pesto already carries that fragrance. I like to serve it with a simple side of steamed broccoli to round out the plate. Each forkful is a gentle reminder that eating well can be both soothing and satisfying.

Spicy Arrabbiata Spaghetti Squash

Just as the evening begins to settle, I find myself reaching for a spaghetti squash—its golden flesh a promise of comfort without the weight. This spicy arrabbiata version is my slow Sunday ritual, where each step feels like a quiet meditation on simple, paleo-friendly indulgence.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Squash

• 1 large spaghetti squash (about 3 pounds)
• 2 tablespoons avocado oil, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the Arrabbiata Sauce

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 can (28 ounces) crushed San Marzano tomatoes
• 1/2 teaspoon fine sea salt
• 1/4 cup fresh basil leaves, chiffonade, plus more for garnish

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Carefully halve the spaghetti squash lengthwise using a sharp chef's knife. Scoop out the seeds and stringy pulp with a spoon.
3. Brush the cut sides of the squash with 1 tablespoon avocado oil, then season with 1/4 teaspoon salt and the black pepper.
4. Place the squash halves cut-side down on the prepared baking sheet. Roast for 35–40 minutes, until the flesh is tender when pierced with a fork and easily shreds into strands.
5. While the squash roasts, start the sauce: In a large skillet over medium heat, warm the olive oil. Add the sliced garlic and cook, stirring frequently, until fragrant and just golden, about 1 minute. Tip: Keep the heat moderate to avoid burning the garlic, which would turn bitter.
6. Stir in the red pepper flakes and cook for 15 seconds to bloom their heat. Add the crushed tomatoes and the remaining 1/4 teaspoon salt. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, for 20 minutes. The sauce will thicken and deepen in flavor.
7. Once the squash is cool enough to handle, use a fork to scrape the flesh into strands. Transfer the strands to a colander to drain excess moisture if needed.
8. Add the squash strands to the simmering sauce and toss gently to coat. Cook together for 2 minutes to meld flavors. Tip: If the sauce seems too thick, splash in a tablespoon of reserved squash cooking liquid or water.
9. Remove from heat and fold in the basil chiffonade. Taste and adjust seasoning with a pinch more salt if desired. Tip: For extra depth, you can stir in a teaspoon of balsamic vinegar at this stage.
10. Divide among warm bowls and garnish with additional basil leaves. Serve immediately.

Bold yet gentle, each forkful of the tender squash strands wrapped in that fiery, herb-flecked sauce feels like a quiet rebellion against heavy comfort foods. I love serving it alongside a simple arugula salad with lemon vinaigrette—the peppery greens balance the heat beautifully.

Garlic Ghee Butter Spaghetti Squash

Slipping into a quiet rhythm in the kitchen, I cradle the spaghetti squash with reverence. Its golden flesh promises a gentle, nourishing meal. This paleo-friendly dish celebrates simplicity, letting each ingredient shine.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

For the Garlic Ghee Butter Spaghetti Squash

• 1 medium spaghetti squash (about 2 lbs)
• 2 tablespoons ghee (clarified butter), divided
• 3 cloves garlic, thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. For even cooking and to prevent bursting, prick the squash several times with a fork before cutting.
2. Carefully halve the spaghetti squash lengthwise using a sharp chef’s knife. Scoop out and discard the seeds and loose fibers.
3. Brush the cut sides of each half with 1 tablespoon of ghee, then season evenly with the sea salt and black pepper. Place cut-side down on a rimmed baking sheet lined with parchment paper.
4. Roast for 40–45 minutes, until the outer shell is tender to a gentle squeeze and the interior strands separate easily with a fork. Let rest for 5 minutes.
5. Once cool enough to handle, use a fork to scrape the flesh into long, fluffy strands. Transfer the strands to a medium bowl and set aside.
6. In a large skillet over medium heat, warm the remaining 1 tablespoon of ghee until shimmering. Add the sliced garlic and sauté for about 30 seconds, just until fragrant—be careful not to let it brown.
7. Add the spaghetti squash strands to the skillet, tossing gently with tongs to coat in the ghee and garlic. Cook, stirring occasionally, for 2–3 minutes until heated through and lightly sizzling.
8. Remove the skillet from heat. Sprinkle the fresh parsley over the squash and toss once more. Serve immediately while warm.

Savoring each forkful, the nutty squash pairs beautifully with the rich ghee and mellow garlic. A final whisper of parsley brightens the dish, making it a comforting side or a light, satisfying main on its own.

Lemon Herb Spaghetti Squash

A gentle evening calls for a dish that feels like a warm hug—this roasted spaghetti squash, brightened with lemon and woodsy herbs, is exactly that.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Carefully halve the spaghetti squash lengthwise. (Tip: To make cutting easier, microwave the whole squash for 2 minutes to soften the skin.) Scoop out and discard the seeds and stringy pulp.
3. Brush the cut sides of the squash with 1 tablespoon of the olive oil. Season evenly with the salt and pepper.
4. Place the squash halves cut-side down on the prepared baking sheet. Roast for 40–45 minutes, until the flesh is fork-tender and easily shreds into strands.
5. Remove from the oven and let rest for 5 minutes. Using a fork, scrape the flesh lengthwise to create spaghetti-like strands. Set aside in a large bowl.
6. In a large skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the minced garlic, rosemary, and thyme. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
7. Add the spaghetti squash strands to the skillet. Sprinkle the lemon zest and pour the lemon juice over the top. Toss gently with tongs to combine, and cook for 2 minutes until heated through. (Tip: Taste and adjust seasoning—a pinch more salt can brighten the flavors.)
8. Remove from heat. Serve immediately, garnished with extra fresh thyme or a drizzle of good olive oil if desired.

O the way the tender strands catch the fragrant oil and citrus—it's a simple, soulful meal. Serve it alongside grilled chicken or enjoy it as a light main with a sprinkle of toasted pine nuts.

Conclusion

Overwhelmed by choices? These 11 paleo spaghetti squash recipes prove you can enjoy comforting meals without the guilt. I hope you find a new favorite – whether it’s the hearty bolognese or zesty lemon herb! Drop a comment below telling me which one you’re excited to try, and don’t forget to pin this roundup for later. Happy cooking!