Paleo-friendly beef bolognese and spaghetti squash

The first time I was pregnant I had weird cravings. Not chocolate or pickles or any other ‘normal’ craving — no, I needed spaghetti squash. Just my luck, every local supermarket was out of it, so I went on a wild pregnant goose chase and called suppliers at farms across the New York area in search of my coveted vegetable. I have such fond memories of finally landing my desired squash that every time I see one, I go back to that time and smile.

I gave up pasta long ago but sometimes I miss a good ol’ bowl of spaghetti bolognese. With this easy-to-make dish, I enjoy the benefits of one of my favorite comfort foods without suffering from post-pasta belly bloat. It’s paleo-friendly, kid-friendly and, from experience, I can vouch that even hungry husbands won’t notice the lack of pasta. Win!

Recipe

Paleo-friendly beef bolognese and spaghetti squash

Ingredients

  • Olive oil for pan
  • 1 large onion chopped
  • 2 cloves garlic crushed
  • 2 carrots
  • pounds One package of ground beef 1-3
  • 1/2 red pepper
  • 1/2 green pepper
  • 2 cans whole tomatoes
  • 1/3 cup tomato paste
  • 1/2 cup white wine
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

Spaghetti squash

  1. Preheat oven to 180°C.
  2. Prepare a greased baking sheet.
  3. Slice spaghetti squash lengthwise and place, face down, on baking sheet.
  4. Bake for about an hour or until you can gently scrape long strands of squash from the spaghetti squash.
  5. While squash is baking prepare the sauce (below).

Beef bolognese

  1. In a large frying pan, heat olive oil on medium heat. Add onions and cook until translucent, roughly 10 minutes.
  2. Add carrots and garlic and cook for a few minutes.
  3. Increase heat to high and add beef. Brown for a few minutes without cooking completely.
  4. Add peppers, canned tomatoes, tomato paste, white wine, salt and pepper.
  5. Lower heat to simmer and cook sauce for another 10 minutes or until cooked though.
  6. Taste for seasoning one last time.
  7. Use a fork to scrape spaghetti strands from squash and place on serving platter or individual bowls.
  8. Top with beef sauce and garnish with fresh basil.
  9. Eat and enjoy!

Recipe Notes

Adjust and season accordingly depending on the size of the beef package you typically get. I always make slightly extra to have leftovers!

Nealy Fischer of Mayya Movement