Caveman Cuisine: Oven-Baked Spaghetti Squash

Italian spices add flavor and an extended cooking time creates a texture "like buttah."


1 med. spaghetti squash (~2-3lbs) (halved lengthwise with seeds scooped out)
1 tsp Italian seasoning blend (basil, thyme, oregano, and parsley)
Fresh ground black pepper
Sea salt
2 tbsp butter (softened)


Preheat your oven to 350 degrees.  

Rub the exposed side of each squash half with butter and season with Italian seasoning, black pepper, and sea salt.

Place the squash halves exposed-side down on a baking sheet (covered with aluminum foil if you want to make cleanup easier) and put in the oven.

Cook for 45-60 min or until the skin easily yields when touched.

Allow the squash to cool for several minutes after removing from the oven.  Separate the flesh from the skin by drawing it out with a fork.  

Yield: 2 buttery servings

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. My favorite food on the face of the planet, well besides straight up FAT.

  2. You might want to try cooking up leftover spaghetti squash in lard then. Add a little egg and you end up with a killer squash-patty for breakfast :)