Hint: spaghetti…but not noodles.
I’m not a hardcore paleo guy, but I do try to avoid processed grains like breads and pasta as they turn to sugar in your bloodstream. I do eat some legumes and sprouted grains. I plan to post on this more in-depth eventually, but in the mean time, if you’re interested,
read The Paleo Solution by Robb Wolf. I’ve read it. It’s good.
You may even discover, like many, that simply eliminating gluten from your diet has a transformative effect on your health. I hope so! Then you’d owe me one.
It’s Spaghetti Squash!
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.
There’s a million ways to prepare Paleo Spaghetti, 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 (commercial grain-fed beef is not healthy)
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!