Friday, 1 November 2013

Baked Parm Spaghetti Squash

Baked Parmesan Spaghetti Squash

 Cut your squash in half , crosswise. It will be like cracking a chest in open heart surgery. Forge on. Scrape out the seeds and any loose pulp. Poke a few holes in that bugger and toss it on a lipped baking sheet, cut side down, with a few inches of water. Bake at 375 for around 45 minutes , depending on the size.Check occasionaly to make sure the water hasnt steamed dry.Add more if needed. When done , flip over (girl , put on your oven mitts , that thing will be hawwwwwt ) and set aside. In the mean time, dice and saute half an onion in about a tsp of butter.No margarine here , girlfriend ! Toss the onion into a large mixing bowl. Dump in your squash , once its not scorching anymore !
                                 Add a few scoops of plain , full fat Greek yogurt. Mix to combine.
 Transfer into a greased baking dish. Smooth down a bit. Sprinkle with good quality , fresh Parmesan cheese. I know , I know . Cheese isn't Paleo. When you call the Paleo police , be sure to tell them about my peanut butter , ok ? Mmmmmkay....moving on.....
 Toss that bad boy into the oven and cook about 20 minutes , until heated through. Turn to broil for the last few minutes to brown the cheese, if you like.

Voila ! We had the squash with stuffed, buffalo chicken peppers.

*Sour creme could be subbed for Greek yogurt if you don't have that on hand. And the cheese could be left out entirely , if you want to be "that guy".  Enjoy !!! :)

1 medium sized spaghetti squash
1/2 a white onion , diced
1 tsp butter
3/4 cups plain , full fat greek yogurt (or to personal taste)
1/2 cup freshly grated parm cheese

Update : also added here is the recipe for the buffalo peppers , by popular demand !!
Recipe pingback to :"Primally Inspired"


  1. Sounds delish Hollie!!

  2. Thanks , Tar ! try it with the jalapeno yogurt !! Very good !

  3. These look fabulous! I will have to give them a go!

  4. Let me know what you think , Alicia !