Wednesday, October 16, 2013

Paleo Spaghetti Squash & Meat Sauce

This is my original recipe and a favorite in my house.  My kids absolutely love spaghetti night.  I hope you enjoy it too.  This sauce is great made in large batches and frozen for future use.  Redefine "frozen meals" by doubling your recipes and freezing half of it right away.  This ensures you have a delicious and healthy meal in a matter of minutes.  We all have those days when we just don't want to cook or don't have the time.  No excuses when you have a freezer stocked with great Paleo food.

2 large Spaghetti Squash, cut in half and cleaned
1 Tbl Extra Virgin olive oil
2 large onions, diced
6 garlic cloves, pressed
2 lb. grassfed ground beef/lean ground beef
2 - 28 oz cans of organic crushed tomatoes w/basil or crushed tomatoes w/basil
2 Tbl dried basil
2 Tbl dried oregano
2 Tbl dried thyme
1/2 tsp crushed red pepper or to taste
Salt & pepper to taste

Preheat oven to 350 degrees.  Place clean (scrape seeds and stringy stuff out) and halved spaghetti squashes cut side down on broil/jelly/bar pan.  Fill pan 1/4 in. high with water.  Place in oven for 35-45 minutes.

Add olive oil and onions to a 6 qt. stock pot.  Turn heat on to medium.  Sauté onions until softened then add pressed garlic.  Continue sautéing onions until translucent.  Add ground beef to the pot and break up.  Turn heat up to medium high.  Cook ground beef until brown.  Once, beef is browned add two cans of crushed tomatoes, basil, oregano, thyme, crushed red pepper, salt, and pepper.  Bring sauce to a boil, then reduce heat to keep sauce at a slow simmer for 20 minutes.

Once time is up on spaghetti squash be sure it is tender to the touch.  Should not be hard at all.  Remove squash from pan and place on a cutting board, cut side up.  Careful when handling the squash at this point, it is very hot.  I use an oven mitt to hold the squash while scraping the meat with a fork.  It will come apart like thin noodles.  Plate it up or place in a large bowl.  If you like you can also put the spaghetti squash into a colander and let it drain for a few minutes.  This ensures you don't have watery spaghetti.

Pour some meat sauce over the top of your spaghetti squash and enjoy.

This recipe feeds my family of 5 approximately 2 servings each and there are still left overs for lunch the next day.  You can freeze half right away or just prepare half the recipe.

Many adaptations can be made to this recipe.  Add mushrooms or bell peppers to onions when sautéing.  This sauce is also delicious over zucchini noodles.

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