Savory Paleo Spaghetti Squash

Squash are coming into season, and spaghetti squash make the perfect low-carb substitutes for noodles. This dish features a walnut carrot sauce, packed with nutrition. It tastes great warm or cold.

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  • 1 whole spaghetti squash
  • 3 medium carrots, roughly chopped
  • 2/3 cup walnuts
  • 3 cloves garlic, peeled and quartered
  • 1/2 teaspoon oregano
  • 1 teaspoon lemon zest, grated
  • dash red pepper flakes
  • 2 tablespoons coconut oil
  • 1/2 cup raisins
  • 1 1/2 cups vegetable broth
  • 1/2 cup grated parmesan cheese, optional
  • 1/2 cup lemon juice
  • 3 tablespoons fresh parsley, chopped


  1. Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked.
  2. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside.
  3. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped.
  4. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes.
  5. Add the chicken broth and bring to a simmer.
  6. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).


You may use almonds in lieu of walnuts.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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