Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 medium spaghetti squash, cut in half and seeded
  • ½ cup and 2 tablespoons coconut oil, divided
  • ½ teaspoon sea salt
  1. Preheat the oven to 375 degrees F.
  2. Brush each half of the squash with a tablespoon of oil and sprinkle with salt.
  3. Bake for 40 minutes or until the squash easily pulls apart into spaghetti-like strands when scraped with a fork.
  4. Allow the squash to cool, then shred it into strings and place the strings inside a paper towel-lined colander. Squeeze the squash thoroughly, getting out as much moisture as you can.
  5. Heat the ½ cup oil in a large skillet over medium-high heat. Shape a handful of spaghetti strings into a patty and add to the pan, frying until golden brown, about 4 minutes.
  6. Flip and fry the other side, then remove from the skillet and drain on a paper towel. Repeat for the remaining spaghetti squash.
Top with any AIP ketchup, BBQ sauce, or nomato sauce!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/squashbrowns/