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Spaghetti Squash Rounds

Dana Taormina
Jun 15, 2017
3 min read

These individual mini spaghetti squash rounds are so Delicious and perfect for an on - go lifestyle. A perfect plan ahead meal preparation idea to provide you with a proper Nutritious dish for breakfast, lunch or dinner.

Paleo, Gluten - free, Whole30 approved, Dairy Free

I have an obsession with spaghetti squash. My mother has been making it for as long as I could remember. She always coined it as her healthier alternative to pasta. Growing up in Italian household where Pasta usually takes a front seat to most meals I have to say my mother really stepped outside the box and always thought about healthier ways to eat. I can truly appreciate her desire to live a healthy life now as an adult because things that are now beginning to become obvious to many were common place to my mother.

She used to say to me if you need to eat a little ice cream now and then just do it. Don't eat the fat free, artificial stuff, always go for whole foods. So that is what I learn to do, and continue to do that.

What I love about spaghetti squash is that it always delivers an awesome meal no matter what you toss in the mix. If you are a busy gal or guy, who needs to prepare meals in advance to pack for lunch then this is a perfect plan ahead meal.

So here is what you will need:

3 eggs

1 large spaghetti squash

bunch of asparagus

1 red pepper

handful of portobello mushrooms

5 or so slices prosciutto

grass fed ghee

oregano

nutritional yeast

garlic powder

sea salt

(plant based nut cheese optional)

The only kitchen tools you will need are a baking sheet, mixing bowl, spoon, fork, sharp knife, and 2 cupcake trays. I love the simplicity of these fresh organic ingredients, and how when baked together create a beautiful aroma of what my alternative Paleo Italian kitchen truly is. Always pull from your roots to create dishes that inspire love, and memories of family.

How to Prepare:

Preheat oven to 400*

First with a sharp knife cut open the spaghetti squash length wise in half. BE CAREFUL!

Cover your baking sheet with aluminum foil, or as shown use a stone ware roasting pan. Scoop out the seeds of each squash. Then coat liberally with the grass fed ghee. Turn cut side down, and bake for roughly 20-25 minutes at 400 degrees.

While the squash is roasting, cut up all your vegetables. On medium heat place a tablespoon of ghee, then place all your cut veggies and saute. At this point I like to add some of my seasoning, a liberal amount of oregano (tbs), garlic powder, nutritional yeast (tbs), and a dash of seat salt.

Once the veggies begin to soften I add the prosciutto and let them infuse with all the tri-colored veggies in the pan. Saute for roughly 15 minutes. Set aside and wait for squash to finish cooking.

Once the squash appears to have golden edges, and you can smell the buttery flavor of the ghee your squash is done. Let them cool for a few minutes before you begin to shred the squash with your fork. The squash is extremely hot, so be careful or wear an oven mitt when you begin to shred the squash.

Grab a bowl and place the shredded spaghetti squash noodles and the veggie mixture together and combine. Then add your 3 beaten eggs and make sure to coat evenly. I recommend that you add more seasoning at this point. Roughly another 1tbs of nutritional yeast, dash more seat salt, and 1tbs of oregano, and another dash of garlic powder.

Place the mixture inside the cupcake tins and bake in your preheated oven at 350* for another 35 minutes or until golden edges or until egg is fully cooked.

If you can find good quality plant based cheese then you can add a little on top for extra cheesy goodness. At the moment I am really into the Nut Cheese pictured above. I have only been able to source this at my local organic farm. Some other great brands to try are Heidi Ho organic plant based cheeses, and or Kite Hill Almond milk cheeses.

I love to eat these right out of the oven, but let me tell you that room temperature is awesome too!

If you add these rounds to a simple salad you have a perfect meal. They reheat up really well, and taste just as delicious.