Spaghetti Squash and Sauce (Paleo)

Spaghetti Squash and Sauce (Paleo)

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Lb ground beef or venison

  • ¼

    cup chopped bacon;

  • 1

    large onion, chopped and diced;

  • 3

    cloves garlic, minced;

  • 3

    carrots, diced;

  • 2

    celery sticks, diced;

  • 2

    tsp dried oregano;

  • 2

    tbsp tomato paste;

  • 1

    bay leaf;

  • 1

    large can whole meaty tomatoes plus 1 can diced tomatoes

Directions

1.Heat a large dutch oven cook the ground beef and bacon for about 5 minutes. 2. Add carrots, celery, onion, garlic and oregano. Cook the vegetables until soft at medium heat. 3.Add the tomatoes, tomato paste, and bay leaf. You can break the tomatoes a bit, but the cooking process will break anyway. 4.Optional: season with salt and pepper. You can also add some chili or hot pepper flakes for more heat. 5.Bring to a boil and then reduce to a simmer for about 45 minutes. 6.In the mean time, heat your oven to 350 F. 7.Cut your spaghetti squashes in half length-wise, remove and discard the seeds. 8.Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes.(Depending on size, mine took 40 minutes) Check on them at around 25 minutes with a fork. It should easily break in strands to form pastas. Make sure not to overcook them because they will become mushy and won’t make pastas. 10.You can now pour a generous amount of the sauce directly on the squashes halves so that it forms its own bowl or you can break the squashes in strands yourself and serve on a plate with the sauce.


Nutrition

Facebook Conversations