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Spaghetti squash is a winter squash that is the perfect paleo/primal substitution for those that miss long-strand spaghetti – and the delicious variations of sauces such as White Clam Sauce, Sauteed Scallops with Basil Pesto and the always traditional Spaghetti with Meatballs – paleo style, of course!

I have prepared it using so many differnet methods but roasting wins hands-down so no need to waste time trying the others! The roasting adds a nice depth of flavor and keeps the strands moist without being soggy and watering down your sauce. It’s easy, delicious and the texture holds up…even when reheating the next day.

Not only is roasted spaghetti squash ideal for weight loss (only 42 cal per cup), it has a very low glycemic load, is anti-inflammatory and has a high “fullness” factor which means it satisfies the tummy as well as the soul. This mild looking squash is a good source of Niacin, Vit B6, Potassium and Manganese in additional to being an excellent source of dietary fiber and Vit C.

1 Spaghetti Squash (serves 4 appetizer portions or 2 main course portions)

1. Preheat oven to 400°F
2. Place whole squash on the center of a half-sheet pan
3. Bake for 15 mins
4. Remove whole squash from oven and place on cutting board using oven mitts (will be hot to touch)
5. Using a large chef knife, cut the squash in half lengthwise. *This is the most difficult part – I’ve found piercing the center and push the knife down, then turn and do the other side makes it easier.

5. Once open, you’ll see the seeds and stringy bits that need to be removed. A melon-baller works perfectly but of course, a spoon is fine. It’s best to remove the seeds now because the flesh of the squash is still hard.

6. Place both halves of the squash back onto the half-sheet pan – cut side facing up.
7. Roast for 45 mins
8. The squash will be slightly caramelized around the edges and there might be a small amount of liquid in the centers.
9. Remove squash from oven and place pan on a heat-resistant surface to cool.

10. When cool enough to handle, scape the flesh of the squash using a dinner fork, moving gently around the shell and fluffing up the strands of squash.
11. Remove strands from the shell to a serving plate.

12. Add your sauce and toppings of choice!

Seriously, its really easy and can be made ahead of time and stored in the refrigerator for a day or two. Perfect for quick dinner prep or work lunch – reheats  beautifully in microwave.

**Just please be extra careful and mindful during the cutting phase.

Happy New Year! As we are a week into it, I wonder how many people have already given up on those brief moments of certainty when they could visualize the changes they wanted to make in so many areas of their lives…weight loss, stop smoking, start a business, be more adventurous, be kinder…the list is endless. The “resolution” is easy…the follow through is where we get stuck, the doubts creep in and overwhelming thoughts of not knowing where to start and to do it in a way that FINALLY sticks and just becomes part of your natural life. So many people have expressed to me their desire to end the fight with food, their body, the battle in their minds over relationships and wondering why they repeat patterns in their life that ultimately don’t really work for them. There is a way through and nobody is doomed if they choose to make a change no matter how small. Read more »

Welcome to A Better You..Today!

My intention for this website is to help people successfully implement the paleo diet, to inspire people to think consciously about the food they consume and to provide a place to find and share information, support and resources as it relates to our health and healing. A place where people are motivated to make a better choices in the foods that they eat and the activities they participate in order to improve the quality of their lives. It is all connected…physical, mental, emotional and yes, even spiritual. Improve one and feel improvement throughout.

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