This story starts out with one medium spaghetti squash and one very frightened husband who loves pasta. The rest goes something like this:
Preheat oven to 425. Take a glass or ceramic baking dish and fill it with about an inch of water. Carefully split open the medium spaghetti squash and scoop out the seeds. Put the halves face down in the water and bake for about 45 minutes. Carefully remove the halves to cool for 5-10 minutes (I let it cool for 10 and it was still pretty hot to handle). Then start forking away and watch beautiful piles of noodles appear.
I made the sauce yesterday when I was making sheperds pie but I would start this once you get the squash in the oven if you didn't have any made:
8 oz Grass Fed Ground Beef (I used 9% fat)
drizzle of olive or coconut oil
1/2 medium onion chopped
2 carrots chopped
2 cloves garlic minced
1 can tomato sauce
1 can diced tomatoes
black pepper to taste
Start by heating your chosen oil in a pot at medium heat and then saute the onions and carrots for about 5 minutes, then add the garlic for a minute before adding the ground beef. Cook until beef is browned, then add the tomatoes, tomato sauce and some black pepper. Let it simmer and let it go as long as needed on low until the squash is ready to go.
Finally, assemble the squash on 2 plates for a very hearty meal (or 4 if you were looking for something a bit lighter). Then cover the plates of "noodles" with the meat sauce. For 2 servings, this is 469 calories (51g Carb / 37g Protein / 16g Fat).
Long story short, this dish was so good and my husband thought it was one of the best things he every tasted...paleo or not! Today was a paleo success for me. Another battle in my household tomorrow...chicken curry with no rice!
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