Description
Paleo Spaghetti Squash Noodles with herbs and tomatoes are, in a word, yum! Plus, a quick zap in the microwave will soften your spaghetti squash, making it easier (and safer for your fingers!) to prepare before baking.
Ingredients
- 1 Spaghetti Squash
- 4 Tablespoons Olive Oil, Divided
- 1 cup Grape Tomatoes, Halved
- 1 cup Minced Herbs (cilantro, Parsley, And Oregano Are Ideal)
- 2 cloves Garlic, Pressed
- 1 pinch Sea Salt
- 1 dash Cracked Pepper For Garnish
Preparation
Set oven to 350ºF.
Poke holes in whole spaghetti squash and microwave on high for about 5 minutes. After microwaving, cut in half with sharp knife and drizzle insides with 2 tablespoons olive oil.
Pour remaining olive oil in baking pan and place spaghetti squash halves in pan face down. Bake for 25–35 minutes, or longer for more tender noodles. Remove from oven and comb through squash with a fork to create the noodles. Remove any seeds.
Toss in a large bowl with tomatoes, herbs, garlic, salt, and pepper. (If your ingredients don’t blend together, try kneading by hand.)
