Finally, a veggie paleo-friendly spaghetti for me! Spaghetti squash is rich in vitamins, minerals, and antioxidants. It’s low calorie and high fiber content may aid weight loss and digestive health. This is definitely the best choice for those who are ditching carbs while still enjoying tasty and comforting spaghetti recipes. Ingredients:
1 medium spaghetti squash
3 cups of water
With a paring knife, cut the spaghetti squash in half, crosswise. (You’ll get longer strands of spaghetti squash if you cut it in half crosswise instead of lengthwise).
With a large spoon, scoop out the seeds in the center of the squash and discard the gunk.
Place the bamboo steamer of your Claypot cooker inside it and add 3 cups of water.Place the squash halves on the steamer basket.Set on Stew or Fast to cook for 40 minutes or an hour.
Once done, check the doneness of the squash by poking a fork on it. Take the squash out of the pot and shred with a fork.
Remember: Spaghetti squash is bland until you add your favorite topping and sauce.