"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Friday, January 3, 2014

Spaghetti Squash Bolognese

Here is another super delicious recipe from Practical Paleo (LOVE that book) that we made for dinner last night! The combination of flavors is seriously out of this world! I love using Spaghetti Squash as a noodle replacement and it even kind of looks like noodles when cooked. If you don't have a spaghetti squash on hand, you can always serve the bolognese over cucumber or zucchini noodles.

You'll also notice that it's dairy-free; coconut milk is used instead of heavy cream. Let's be honest, coconut milk makes everything taste better! This is my slightly altered version of the recipe, since I don't cook with alcohol and only had ground beef around but you can see the original recipe here. Enjoy!
1 spaghetti squash
Sea salt & black pepper to taste
2 tablespoons bacon fat or grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 clove of garlic, grated or finely diced
1 lb ground beef
4 slices bacon, chopped
1/2 cup full-fat coconut milk
3 ounces (1/2 small can) tomato paste
Sea salt and black pepper to taste

1. Preheat oven to 375F.
2. 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 35-45 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.
3. Allow the squash to cool enough so that 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.
4. While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sautée the onions, & carrots until they become translucent. Add the garlic and cook for an additional minute.
5. Add the ground veal or beef, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined.
6. Add sea salt and black pepper to taste before removing the sauce from the heat.
7. Serve over the roasted spaghetti squash.

What play do you have planned for the weekend? Has it been a challenge for you to make time to "play" this week?