Hint: spaghetti…but not noodles.
And the recipe is super easy. I really wanted to title this post “Spaghetti Squash Spaghetti”, but that kind of gives it away.
Spaghetti Squash has a very similar consistency to spaghetti, hence the name.
This makes it a perfect (and way healthier) substitute for noodles of any kind.
We first heard about this recipe from Micah’s aunt, Donna Peters,
who’s also famous for this quote:
“Sometimes less is more, but usually it’s just less.”
So true Aunt Donna. So true.
I don’t follow a paleo diet, but this qualifies as a paleo meal.
Here’s how Micah did it last night.
Quick, easy, and delicious.
Ingredients (All organic is recommended)
Extra Virgin Olive Oil
1/2 medium Red Onion
2-3 stalks of Celery
2 cloves Garlic
2 lbs Grass-Fed Ground Beef (if you eat beef)
Your Favorite Pasta Sauce
Cut a spaghetti squash lengthwise, and lightly coat a baking pan with olive oil.
Bake the two halves face down at 350 degrees for 30-45 minutes, depending on your oven.
It will be ready when the edges are golden brown.
Add diced red onions and celery, and minced garlic to a pan or pot and sauté.
Add Grass-Fed Ground Beef and cook until brown.
Season with Sea Salt and lots of Italian Seasoning.
Mix vegetables together with your favorite pasta sauce. We really like Newman’s Own.
When the squash is ready, scrape it out into your serving bowl.
The only thing left to do now is top with sauce and serve!