Italian-Inspired Spaghetti Squash Saute (Paleo, AIP)
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 medium spaghetti squash
  • 3 tbsp extra-virgin olive oil
  • 1 small onion, chopped fine
  • 1 garlic clove, crushed
  • ⅔ c prosciutto, chopped
  • ½ c pitted Kalamata olives, sliced
  • ¼ c fresh basil, chopped
  • salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Using a sharp knife, cut squash in half lengthwise. Scoop out the seeds. Place the squash cut-side down in a baking dish and add about ½ inch of water. Cover with foil and bake for 45 minutes, until easily pierced with a knife. Remove from the oven and allow to cool. Once cooled, scoop out the flesh using a fork and gently pull the squash strands away from the peel. Set aside.
  3. Heat oil in large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes. Add prosciutto and continue to cook with onion for 5 minutes more, stirring frequently. Add garlic and sauté for an additional minute; then mix in squash, olives, basil, salt, and pepper. Gently stir to combine and heat through.
Recipe by Eat Heal Thrive at