Spaghetti Squash and Sauce (Paleo)

By á-1088

Ingredients

• 1 Lb ground beef or venison
• 1/4 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

Details

Adapted from paleodietlifestyle.com

Preparation

Step 1

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.