How to Make Paleo Pasta

While menu planning for a client who follows the Paleo diet last week, I felt the need to give him something that would satisfy that oh-so-common carb craving.  I don't know anyone who doesn't like pasta so I turned to its veggie namesake, the spaghetti squash. It's simple to prepare, much more fulfilling than waiting for a pot of water to boil, and definitely satisfies my craving. I won't lie, you're not going to fool anyone into thinking it's spaghetti, but it's a low-carb, low-cal, nutrient dense substitute. I enjoy mine with pesto. See below for how to create a healthy canvas for your favorite sauce:

1. Preheat oven to 400 degrees.
2. Cut the spaghetti squash in half lengthwise.  (WARNING: This step is not easy. Take your time, use a sturdy knife, and be aware of your finger placement at all times. There are YouTube videos illustrating tips and tricks if you are having a difficult time.)
3. Use a spoon to scoop out the guts of the squash and discard.
4. Place the squash cut side down on a baking sheet.
5. Bake for 30-35 minutes or until the squash gives when you poke the outside.
6. Once the squash is cool enough to handle, use a fork to scrape its flesh into "noodles".
7. Toss with sauce of choice and mangia!

Leftovers will keep in the refrigerator for 3-4 days.

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