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Paleo Comfort Food: Spaghetti Squash and Spicy Meat Sauce

24 Oct

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The weather is chilly and the season for comfort food is upon us! One of my favorite go to dishes this time of year is spaghetti squash with a meat sauce. This can easily be made with ground turkey, chicken or beef. If you are in a rush to get dinner on the table you can skip a few steps by buying a jar of ready made tomato sauce but it can be tricky finding one that does not have added sugars or other ingredients that are not Paleo friendly. There are a few good pre-made sauces out there, you just need to take extra caution when looking over the ingredient lists.

Spaghetti Squash with Spicy Meat Sauce

  • 1 large spaghetti squash
  • 1 1/2 tablespoons olive oil, divided
  • 1 medium sweet onion, diced
  • 2 garlic cloves, minced
  • 1 pound ground turkey
  • 1 tablespoon tomato paste
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • salt and pepper
  • dash of garlic salt
  • freshly grated Parmesan cheese (This is an optional ingredient depending on whether you eat dairy or not)
  1. Heat oven to 400 degrees. Slice spaghetti squash in half and scrape out the seeds. Brush 1/2 tablespoon olive oil onto the cut side of each squash and season with salt, pepper and garlic salt. Place cut side up on a large, rimmed baking sheet or in a glass dish and cook for 45 to 50 minutes, until the squash insides easily shred with a fork.  Be careful not to overcook as squash can become mushy.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and and cook for 2 minutes. Add turkey and garlic and cook until turkey is cooked through. Season with salt and pepper and add Italian seasoning.
  3. Add tomato paste and crushed tomatoes and stir well to combine everything. Reduce heat and simmer 5-10 minutes. Add red pepper flakes and more salt and pepper if necessary.
  4. Scrape out insides of spaghetti squash with a fork. Serve with meat sauce and enjoy!

Original recipe and photo courtesy of foodgawker.com