Spaghetti is one of those comfort food dishes that almost everyone loves. The al dente noodles covered with rich flavorful meat sauce is something that just makes you feel warm from the inside out. Once deciding to eat Paleo/Primal, I gave up grain-filled pasta and needed a healthy substitute to fill that void. As the name would suggest, spaghetti squash has turned out to be our favorite noodle-like substitute. Although it takes a little more time to cook, the spaghetti squash is very easy to prepare. I top the al dente squash noodles with my regular beef bolognese. It's a family favorite and will most likely remain a dinnertime staple around here.
Spaghetti Squash Bolognese
1 Spaghetti Squash
Cut squash in half, remove seeds from the inside with a spoon then place cut side down on a baking sheet. Bake at 350F for about 35 minutes or until a knife easily pierces the skin. Let squash cool then with a fork scrape out the "noodles" from the inside of the squash. Discard skin when all of the flesh has been removed.
1 T butter or bacon
1 large onion
1 lb grass fed ground beef
2 C pasta
sauce of your choice (I use Trader Joe's or Classico because they have no
sugar added. But you could always make your own. )
salt and pepper to
Brown onions in butter or bacon grease. Remove onion
mixture then brown meat in the pan. Return Onion mixture to meat then add all
other ingredients. Simmer over medium heat until everything is bubbly. Serve
alone or over spaghetti squash noodles.