Paleo Spaghetti Squash Bolognese Recipe

Paleo Spaghetti Squash Bolognese is a good dinner recipe for those who have to (or want to) avoid eating pasta. 

Bowl of Paleo Spaghetti Squash Bolognese

Spaghetti Squash happens to be a good substitute for pasta.  It’s a squash that becomes stringy like spaghetti when cooked.  It becomes tender, and it acts as a delicious base for sauces.  In this case, a delicious homemade bolognese (meat) sauce is spooned on top.


Paleo Spaghetti Squash Bolognese


A traditional meat sauce made dairy free with the use of coconut milk instead of cream.
  • 1 4 to 5 pound spaghetti squash
  • sea salt & black pepper, (to taste)
  • 2 tablespoons bacon fat ((or butter))
  • 1 medium onion, (finely diced)
  • 1 medium carrot, (peeled & finely diced)
  • 1 medium celery stalk, (finely diced)
  • 1 medium garlic clove, (minced)
  • 8 ounces ground veal or beef
  • 8 ounces ground pork
  • 4 slices bacon, (chopped)
  • 1/2 cup full fat coconut milk
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine ((optional))
  • sea salt & black pepper, (to taste)
  1. Preheat the oven to 375 degrees F.

PREPARE THE SPAGHETTI SQUASH:

  1. Slice the spaghetti squash in half lengthwise so that two shallow halves remain.  Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper.  Place both halves face down on a baking sheet.  Roast for 35 to 45 minutes- until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
  2. Allow the squash to cool enough so you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl.  Set aside until the sauce is finished.

PREPARE THE SAUCE:

  1. While the squash bakes, prepare the sauce.  In a large skillet over medium-high heat, melt the bacon fat or butter, and saute the onions, carrots and celery until they become translucent.  Add the garlic an cook for an additional minute.
  2. Add the ground veal (or beef), pork and bacon an cook until browned through.  Once the meat is done, add the coconut milk, tomato paste and white wine (optional) and simmer over medium-low heat for 20 to 30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).  Add sea salt and pepper to taste before removing the sauce from the heat.
  3. Serve over the roasted spaghetti squash.
The post Paleo Spaghetti Squash Bolognese appeared first on Recipe Girl®.

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