Spaghetti Squash with Curry - Paleo

Meal Type: Dinner

Ready In

55 Min

This is a great Paleo version of a simple Spaghetti Squash recipe that will fit into anyone's diet plan. This is a very similar recipe to the Whole30 version although this version uses garam masala, lemon juice and cilantro to offset the sweetness of the spaghetti squash.


  • 1 Medium Spaghetti Squash (about 2-3 pound squash)
  • 1 Tablespoon olive oil or unsalted butter
  • 2 Teaspoons finely grated ginger
  • 4 teaspoons of honey
  • 1 teaspoon garam masala
  • 1/4 teaspoon kosher salt (or sea salt)
  • 1/2 cup chopped cilantro
  • 2 Tablespoons of Lemon Juice
Prep Time

10 Min

Cook Time

45 Min




  1. Preheat the oven to 375°F, cut squash long ways in half and remove the seeds.
  2. Poke a few fork holes through the rind and place the cut side down onto a baking sheet lined with aluminum foil or parchment paper
  3. Bake until tender for about 30-40 minutes (when removed, let stand and cool until you're able to handle)
  4. Heat the olive oil in a small non-stick skillet
  5. To the skillet, add the ginger and garam masala until fragrant
  6. Stir in the lemon juice and honey
  7. With a fork, scrape the flesh of the squash into a bowl to make long noodle like strands
  8. Toss into the sauce and add the cilantro, salt to taste

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