Meet Spaghetti squash! This amazing vegetable is so versitile. It's pretty flavorless, but adding it to a meal adds a nice texture to your dish. We mainly have used it in Paleo Spaghetti. One of our FAVORITE dishes!
We eat Paleo spaghetti at least once a paycheck. My daughter even tried it last night and said it wasn't that bad. Which for her, is amazing! She is so picky! Hopefully next time I can convince her to eat some instead of regular noodles.
My favorite thing about Paleo spaghetti is all the fresh ingredients I can use it in. Tomatoes, onion, carrots, celery and garlic. All from my garden or local Farmer's Market.
Isn't it beautiful?? :) Alright, alright. I know you're drooling, so here is MY version of Paleo Spaghetti. Don't hate, don't judge. Just enjoy !
Ingredients
- 1 Lb ground grass-fed beef
- 1/4 cup chopped bacon
- 1 large onion, chopped and diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 tbsp organic tomato paste
- 3 large tomatoes, or 5-7 roma tomatoes
- Optional ¼ cup heavy cream
- Optional salt and pepper to taste
Directions
Heat a large pot. Add beef and bacon and cook for 5 minutes. Remove meat with spoon and leave the grease in the pot. Then add carrots, celery, onion, garlic and oregano. Cook until soft. Add tomatoes, tomato paste and meats back to the pot. Season to preference with salt and pepper. You can also throw in some Italian seasoning, oregano or hot pepper flakes at this time. Cover sauce and simmer about 45 minutes. In the last 5 minutes of cooking, you can add the optional cream if you are using milk fat in your Paleo diet.
Spaghetti Squash: Heat oven to 350 F. Cut squash in half length-wise. Remove seeds (you can save these and roast for a yummy snack). Place squash cut sides down and roast for about 30 minutes.
When the squash is done roasting, take a fork and break apart the ‘spaghetti’ with a fork. Plate with sauce and Voila!
YUMMY! We use ToFu Shirataki noodles for our spaghetti nights :)great post!
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