- Food and Cooking»
- Cooking Ingredients»
- Vegetable Ingredients
Paleo Recipe for Spaghetti Squash
Spaghetti Squash, caveman style
Recipe for Spaghetti Squash
Did you know that Mother Earth invented spaghetti before it was discovered in Sicily? Or was it China? Someone said that the Chinese invented vermicelli and that's where we got the idea of turning flour and eggs into spaghetti.
Ah, we'll save that debate for another time. Today we're focusing on this beautiful spaghetti squash. When cooked, the flesh falls apart resembling spaghetti strands which gives it the honorary term.
The gorgeous yellow squash makes it a perfect candidate for Paleo-friendly, grain-free and gluten-free meals.
So check out this simple, yet delicious spaghetti squash recipe, topped with a homemade tomato sauce that is also accompanied by grass-fed ground beef.
This recipe can easily be turned into a vegetarian or vegan favorite by substituting the beef for tempeh and mushrooms.
I'm also going to show you a super easy method for cooking this seasonal squash.
So read on and grab a bib in case you start drooling.
What's you favorite winter squash?
Health Benefits of My Favorite Winter Squash
A 100g (about 2/3 cup) of spaghetti squash has about 27 calories and 5 percent of the recommended daily intake of dietary fiber.
The real highlight of spaghetti squash is from the high antioxidants, particularly lutein and zeaxanthin, which protect your eyes from age-related diseases. In addition it's a good source of vitamin C, vitamin A, vitamin B6, and manganese.
If you're trying to lose weight, substituting for spaghetti squash will keep you fuller too due to the high amount of fiber.
Sphagetti squash can be found at farmer's markets and health food stores like Whole Foods, Trader Joes, or Sprouts. Here in California, they can be found for about $.50/lb at our local farmer's stands.
I've found that the yellow ones taste a bit sweeter than the orange ones. It really shouldn't matter since they were meant to be drowned in a sinfully good tomato sauce anyway.
Squashes can also be stored for quite a long time- up to weeks!
How to Cook Spaghetti Squash The Easy Way
- Wash and dry the spaghetti squash.
- Put the entire thing on a baking sheet. (I would recommend lining it with some foil)
- Cook at 400 degrees F for about 30-45 minutes, depending on how big your squash is.
- After taking it out of the oven, take a knife and cut it in half. Be careful: do not put your face near the squash. There will be some steam coming out at you!
- Use a spoon and scoop out the seeds. It might help to also use a scissor to cut some of the strands that connect the seeds.
- Use a fork and separate the strands. The flesh will come right off!
How to Make Homemade Tomato Sauce
For this recipe, I used fresh garden tomatoes. Fresh tomatoes are hard to find in winter months, so you can use canned tomato sauce. Or if you're pressed for time, choose a jar of organic pre-made tomato sauce. This is a no judgement zone. ;-)
If you prefer a vegetarian version, check out my recipe for Tempeh Pasta Sauce here.
My husband likes grass-fed meat so I buy them in bulk from Whole Foods at $4.99/lb, which isn't too costly for humanely raised cows that are free from antibiotic injections. You won't find any caveman injecting themselves antibiotics or growth hormones!
- 1 lb grass-fed ground beef
- 1/2 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 small green bell pepper, diced
- 6-8 large tomatoes *
- 1 (16 ounce) can tomato sauce
- 2 teaspoon dried oregano
- 1/2 cup fresh basil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- optional: dash of coconut sugar to season
*If you use canned tomatoes, reduce the olive oil to 2 tablespoon only
- Sauté chopped garlic and onions in olive oil for a few minutes, until translucent.
- Combine ground beef and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
If you liked this recipe, share with friends and family so they don't starve! ;-)
PIN | TWEET | SHARE ON FACEBOOK