Kate here.
I don’t know about you, but I love pasta. Whenever I used to be stressed and craving a high-carb meal, I ran to spaghetti. Now that I’m on paleo, I can’t eat my beloved spaghetti. Or can I?
Below is my recipe for paleo spaghetti. It takes a bit of time, but keeps well in the fridge and can be eaten for a few days. PS. This can easily be made vegetarian as well and is very nutritious while not negatively affecting your glycemic load as grain based pasta does!
Paleo Spaghetti
serves 2
Ingredients:
- 1 large spaghetti squash
- 4-5 roma tomatoes
- 1/2-1 lb. lean ground meat (I used beef)
- 1-2 T olive oil
- spices: garlic powder, basil, oregano, and black pepper to taste
- optional: 1/4 C diced onion and 1/2 t chili powder
Directions:
- Wash the squash, pierce the skin with a fork, and microwave on high for one minute to soften it
- Cut off the stem and then cut the squash lengthwise in half
- Scoop out the seeds and rub the flesh of squash with olive oil
- Bake in a glass baking dish, rind side up for 35-40 minutes at 375 degrees or until you can pierce the rind easily with a knife. DO NOT overcook!
- While it’s cooking, brown the ground meat with spices and diced onion.
- Once the squash is done, let it sit 5-10 minutes away from the heat
- Then use a fork to pull the fibers apart. Once the fibers are mostly separated from the rind you can use a spoon to spoon out the insides
- In a separate bowl combine diced tomatoes and olive oil. Add more spices if preferred.
- Use a potato masher to macerate the tomatoes to create a “sauce.”
- Spoon sauce and ground meat mixture over spaghetti squash “noodles.”
- VOILA! Delicious, worry-free, healthy “pasta.” Just leave off the parmesan, ok?
