CFDC Kitchen Corner: Paleo Friendly Mom's Spaghetti

Here's a paleo friendly recipe for y'all to try, especially if you have some of that tasty bandera ground beef.

Spaghetti squash!
 
First, here's the recipe for the meat
sauce...courtesy of my mother...
 
Mom's Paleo Meat Sauce

• 2.5 pounds of lean grassfed ground beef
• 1/2 chopped organic green bell pepper
• 4 stalks chopped celery
• 2 organic white/yellow chopped onions
• 1/2 teaspoon salt
• 1 teaspoon pepper
• a few dashes of Tobasco
• 1 teaspoon of dried oregano
• 2 mashed cloves of garlic
• 1 bayleaf
• 1/2 teaspoon of dried parsley
• 2 cans of organic tomato sauce
• 1 small can of organic tomato paste
• 1 large can of organic whole tomatoes
• 1 small jar of pimentos
• 1 small jar of green olives, diced
• 1 small can of tomato juice
• 1/2 cup of chili sauce
• 3/4 cup of burgundy wine
• 1/2 teaspoon paprika
• 1/2 teaspoon of sugar (or not if you're hardcore)

 
Brown the meat and add the vegetables in your
pot. Let steam for 20 minutes. Add the liquids, spices, etc...add the burgundy
wine last. Then let simmer for at least 2 hours. This is a very meaty sauce. If
you want it more "saucy", just add some more tomato sauce.
 
And now for the
"pasta"....

Spaghetti Squash

Method: 

• Take one large spaghetti squash
  (organic of course) and cut it in half lengthwise.
• Scrape out the seeds and pulp as you would
  with any squash or pumpkin.
• Place rind side up in a large clear glass
  baking dish with about 1/8 inch water.
• Bake rind side up about 30 to 40 minutes at 375 F.
• Remove from oven and flip the squash over.
• Take a fork and scrape the squash meat out of
  the rind. As you will see, it comes out in "noodle" strands.
  
• Take the strands and place in a sautee pan.
  
• Add a few large spoonfuls of your sauce to
  the squash and sautee for about 5 minutes on medium.
• Then serve with much more
  sauce!

 
Enjoy!