Paleo "spaghetti" with meat sauce

Hi friends! Happy Spring!

I have been the worst blogger ever. Between 180 clinical hours, classes, my TA position and life in general, the time has flown by. It's finals week and my brain needed a break from all that!

In honor of my Crossfit friends (and Paleo eaters), I decided to include my recipe for Paleo "spaghetti."  The Paleo Diet is a way of life that incorporates fruits, veggies, meat, seeds/nuts, but no grain or dairy. Regardless of your food beliefs, this is a healthy way to fulfill that carb craving without going overboard on the calories. You get the lovely "spaghetti and meatballs" satisfaction that we all love, plus lean protein and vegetables. Winner!!

George, the most buff cur on the planet

Appolonia, the most spoiled cur on the planet

Raw spaghetti squash

I'm sure you have seen this curious little yellow squash in the produce department and wondered, "what am I supposed to do with that?!"  The really cool thing about it is once it is cooked, it flakes off into little strands that resemble spaghetti noodles. As a bonus, it's really easy to work with! The flavor is mild and a little sweet. It pretty much takes on the flavor of whatever sauce you decide to pair with it, so feel free to experiment with sauces. Or check this one out: http://bearhairineclair.blogspot.com/2010/11/first-recipe-oh-my.html

I had leftover sauce that I had frozen from a month ago, so I pulled that out and defrosted it. Feel free to buy a good jar of canned sauce if you'd like as well.  You won't believe how easy this recipe is.

Paleo "spaghetti" with meat sauce

One medium to large spaghetti squash

One lb ground meat of your choice (chicken, bison, beef, pork)

Red sauce-atleast 2 cups (depends on how saucy you like your dish!)

Olive oil, salt, and pepper

Basil or parsley for garnish

Serves 4

Preheat the oven to 375 degrees.  Cut your squash in half and remove the seeds with a spoon. Drizzle it with a healthy drink of olive oil, salt and pepper. Rub the olive oil, salt and pepper into the squash. Place cut side down on a sheet pan and roast at 375 degrees for 30-45 minutes, depending on how big your squash is. Check it around every 20 minutes for doneness. The cut side should be slightly caramelized and the flesh should be easily pierced with a fork in all areas. Let cool.

While your squash is cooling, season your ground meat with salt and pepper. Brown the ground meat in a large skillet and drain off the fat. Or, if you are going paleo, leave the fat! (All the tastier it will be!) Once the meat is browned, add about 1/2 cup of your sauce (just enough to keep it moist.)

Once your squash has cooled enough to be handled, grab a large spoon and start scooping out the flesh. 

See the cute little "noodles?"

Add the squash to the meat/sauce mixture. Add more sauce and stir in the squash until you have the desired sauce/squash ratio. It took my recipe about a pint of sauce. Reheat now, or when you are ready to serve. 

Top with chopped parsley or basil for extra flavor.

I hope this becomes a staple in your paleo pantry! You won't even miss the noodles. Enjoy!