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Spaghetti Squash Mexicana and 2013 SoCal Regional News!

Spaghetti Squash Mexicana 1 spaghetti squash 1 T olive oil 1 T ghee ½ cup toasted pepitas 2 t cumin salt and pepper Another fall or winter favorite with a couple additions to give it a little twist. As with the acorn squash, take the top and bottom of squash off to give yourself a flat surface to work with.  Slice squash in half from top bottom. Scoop out seeds and pulp from center and discard.  Place squash face up in  a large piece of aluminum foil, salt and oil the inside of squash. Wrap up tightly and place in 350F oven for 40 minutes. Once out, let sit for 10 minutes or so, basically until it’s cooled down enough to handle. Scoop out squash and toss with cumin, toasted pepitas and ghee. Season with salt and pepper.

 2013 SoCal Regional News!  Our booth is set up dead center in the main arena. Look for the big orange and grey banner with the Pete's Paleo logo! We will be serving lots of Pete's Paleo grub, featuring fresh vegetables from Suzie's Farm.  There will be different items throughout the weekend, including : lamb shoulder, duck tenderloin, braised pork, roasted spring squash, strawberry and kale salad, etc. We may even see an appearance of Pete's Bacon!


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