Transform your Paleo pasta into handheld marinara dippers, using this Spaghetti Squash Donut recipe!

These savory donuts turn pasta into a fun snack, perfect for adults and kids alike. Made with spaghetti squash noodles, they’re seasoned with classic Italian herbs and spices. Serve them as a gluten-free snack with plenty of nutritional bang, and zero of the inflammatory side effects.

Spaghetti squash is a go-to substitute for traditional grain-based noodles. Once cooked, this veggie transforms into angel hair strands that have a slight crunch that you can smother in Paleo pasta sauce or pesto. Rich in potassium and B-vitamins, it’s a winter squash you can find year-round in most supermarkets.

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To help the squash donuts hold their shape, pasture-raised eggs are added to help bind them together. This adds protein and powerful antioxidants to a unique veggie-based donut. The hardest part of preparing the spaghetti squash is cutting it in half. So, instead of cutting it before cooking, the squash is baked first to slightly soften it. This makes for effortless slicing, without needing any elbow grease!

To get started, preheat the oven to 400ºF and poke a few holes in the squash using a fork. Place the squash onto a baking sheet and bake for one hour. Let the squash cool slightly before slicing lengthwise. Scoop out the seeds and use a fork to remove the strands from one of the spaghetti squash halves. Reserve the other half for another use or double up and make a second batch later. Place the squash strands into a medium mixing bowl and pour into a clean kitchen towel to wring out the excess liquid.

Next, return the squash back to the bowl and add in the egg, almond flour, and dry herbs. Stir well to combine and set aside. Then, grease six silicone donut molds with avocado oil and spoon the mixture into each cavity. Use your fingertips to gently press the mixture into the molds. Place the filled molds onto a baking sheet and bake at 350ºF for 50 minutes (this will make it easier to remove from the oven). When finished, let them cool for 10 minutes, before gently removing the donuts from the molds. Serve warm with our favorite Paleo marinara sauce or look for trusted Paleo brands at your local health food store.

Jennafer Ashley

Spaghetti Squash Donuts with Marinara Dipping Sauce

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Total time:2 hrs

Cook Time:1 hr 50 mins 1 hour 50 minutes

Prep Time: 10 mins 10 minutes

Serves:6

Spaghetti Squash Donuts with Marinara Dipping Sauce

Recipe by: Jennafer Ashley

Transform your Paleo pasta into handheld marinara dippers, using this Spaghetti Squash Donut recipe.

Tools

• BPA-free silicone donut molds
• Medium mixing bowl
• Baking sheet

Ingredients

• 1 small spaghetti squash
• 2 medium pasture-raised eggs, beaten
• 3 T blanched almond flour
• 1/2 t dried oregano
• 1/2 tsp dried basil
• 1/4 t garlic powder
• 1/4 t sea salt
• 1 t avocado oil
• 1/2 cup Paleo marinara, for serving

Instructions

• Preheat the oven to 400ºF. Use a fork or knife to poke holes in the spaghetti squash. Place the squash on a baking sheet and bake for one hour.
• Remove the squash from oven and let it cool for 20 minutes. Slice the squash in half, lengthwise, and remove the seeds.
• Use a fork to scoop out the strands from one of the squash halves into a medium mixing bowl. Reserve the other squash half for another use.
• Pour the squash onto a clean kitchen towel and wring out the excess moisture over a sink. Return it to the mixing bowl and stir in the egg, almond flour, and dried herbs. Mix well.
• Reduce the oven heat to 350ºF. Grease six silicone donut molds with avocado oil.
• Spoon the mixture into the molds and use your hands to shape the squash into the molds.
• Place the filled molds onto a baking sheet and bake for 50 minutes (this will make it easier to take out of the oven).
• When finished, let them cool for 10 minutes, before removing donuts from the molds.
• Serve warm with Paleo marinara and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Hodgson Mill)
Garlic powder (Frontier)
Coarse sea salt (AztecSeaSalt)
Avocado oil (Bella Vado)
BPA-free silicone donut molds (IHUIXINHE)

(You’ll Also Love: A Pasta Lover’s Guide to Gluten-Free Veggie Noodles)