Wednesday, October 10, 2012

Paleo Spaghetti (Squash)


My wife and I do this easy (and incredibly TASTY) paleo dish all the time. It's quick and simple to follow and makes for terrific left-overs as well!

What you need:

1 lb grass-fed ground beef or ground buffalo
2 tbls extra virgin olive oil
1 spaghetti squash (medium sized)

The Sauce
1 red onion diced
4 cloves crushed garlic
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp cayenne pepper
1/2 tsp sea salt
1 28 ounce can of diced tomatoes drained
1 small can of tomato paste
1cup organic black olives sliced

Directions


  1. Preheat oven to 375. Split the squash lengthwise and dig out the seeds. Add 1 Tbls to each of the squash halves. Place foil over the halves and face-up on a baking pan. Bake for 30 minutes. 
  2. Alternatively: prepare as above, but put on the grill for 20-25 minutes on a med-high heat. 
  3. Brown the beef.
  4. Mix the diced tomatoes and tomato paste in a saucepan. Heat on med-high until it begins to bubble. 
  5. Mix in the remaining ingredients, stir and put on low until squash is done. 
  6. Once the squash is done, scoop out the insides of each half - should come out very easily and resemble spaghetti. 
  7. Mix beef and sauce
  8. Serve by dishing out spaghetti squash and putting the sauce over the top.

Makes 6 one cup servings.

Number of Servings: 6