If you have never tried Spaghetti Squash, you don’t know what you’re missing. It’s so versatile and you can treat it just like you would any other pasta. It’s a great low-carb, gluten-free alternative but even if you aren’t following a special diet, give it a try. You’ll be thanking me.
If you need steps on how to bake one, stop by my blog post on that.


- 1 large spaghetti squash
- 2 cups of kale, chopped
- 2 shallots, peeled and sliced
- 3 T sesame seeds
- 2 T basil, chopped
- 1 head of cauliflower, cut into florets, steamed
- salt and pepper
- Preheat the oven to 375 degrees F.
- Line a baking sheet with aluminum foil and place the spaghetti squash on it bake in the oven for 45 minutes. Remove from the oven and let it rest for 15 minutes, to cool. When it's cool enough to handle, cut the squash in half and remove the seeds from the inside and discard. Take a fork and scrape the "strands" from the inside of the squash. Place in a bowl. Add the kale on top of the squash so the steam can slightly wilt the kale.
- Toss the squash and kale together and divide evenly into four serving bowls. Top each bowl with 1/2 of the cauliflower, sesame seeds, basil and shallots.
- Drizzle with the Lime Nut Sauce and serve.
- low-carb, paleo, phase 3 Omni Drops Program

- 1 tsp ginger, dried (or 1/2" of fresh, peeled and minced)
- 2 tsp of garlic (or 2 cloves, peeled and minced)
- 2 tsp chili garlic sauce
- 2 T almond butter
- 1 lime, juiced
- 1 T apple cider vinegar
- 2 packets of Sweetleaf Stevia
- 1 1/2 T Bragg's Liquid Aminos
- 1 tsp sesame oil
- 1/2 cup olive oil
- Mix all of the ingredients in a blender and blend. Serve on top of the Spaghetti Squash Noodle Bowl or as a salad dressing.