Last night was our paleo compliant bolognese sauce served over spaghetti squash instead of regular pasta. I was a little hesitant at first because I LOVE pasta and I cannot imagine a passable substitute, but I have to say it was actually pretty good! It did NOT taste like pasta, however, it had a good texture and the slight sweetness of the squash was a good offset to the salty flavor of the sauce.
The recipe I found for roasting the squash also included instructions on how to roast the seeds when you’re done, so I thougt I’d give it a shot. I’ll admit it was a pain getting the seeds out of the stringy stuff, but once they were clean and dry, it was really simple. A little EVO and salt and I was good to go. I did find that I needed to leave them in the oven longer than the instructions called for, closer to 45 minutes rather than 25, but they turned out crunchy and tasty!
Get the instructions for the spaghetti squash HERE.
Get the instructions for the roasted seeds HERE.