Free paleo recipes

SPAGHETTI SQUASH WITH MEAT SAUCE

Spaghetti squash has really become a Paleo staple—long before people were spiralizing zucchini and other squash, the humble spaghetti squash was offering up its succulent flesh, which, when roasted and then raked with a fork, releases into thin strands that resemble angel hair pasta. The texture is really close to pasta, too, with a little crunch that’s similar to al dente noodles, and when you serve it with meat sauce, you can barely tell the difference. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 1 hour, 15 minutes

1 spaghetti squash, halved

2 tablespoons extra-virgin olive oil

½ medium onion, chopped

3 garlic cloves, chopped

1 pound ground beef

1 (28-ounce) can crushed tomatoes

⅓ cup chopped fresh parsley, plus 1 tablespoon for garnish

½ teaspoon dried basil

½ teaspoon dried oregano

Salt

Freshly ground black pepper

  1. Preheat the oven to 400°F. On a large baking sheet, place the two spaghetti squash halves cut-side down and roast for 1 hour.
  2. While the squash is roasting, in a large skillet over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the ground beef, and break it apart with a wooden spoon. Cook until no longer pink, 7 to 8 minutes.
  3. Add the tomatoes, parsley, basil, and oregano, season with salt and pepper, and simmer on low until the squash has finished cooking.
  4. Remove the squash from the oven, and let it cool for a couple of minutes. Rake the flesh out with a fork (you may need to wear an oven mitt on your other hand to steady the squash), and put the “noodles” in a serving bowl. Top with the sauce, garnish with the extra parsley, and serve.

VARIATION 1 SPAGHETTI SQUASH WITH MEATBALLS: Instead of sautéing the meat into the sauce, make Meatballs (here) and top the squash with them.

VARIATION 2 ZUCCHINI NOODLES WITH MEAT SAUCE: Make the meat sauce as directed in the original recipe, but cook 3 or 4 spiralized zucchini in the sauce for 3 to 4 minutes before serving.

PREP TIP: Make this sauce ahead of time and freeze. You can also roast the squash and remove the flesh ahead of time.