Being Paleo – It’s A Lifestyle….. And there are tons of recipes to keep it that way!
Welcome back to our weekly column of Paleo Recipes, that will keep you on the right track while tapping into your culinary skills to create dishes that even the non-Paleo folks in your life will crave!
Moroccan Spiced Spaghetti-ish Bolognese
- 1 spaghetti squash, about 3lbs
- 1 cup water
- S&P, to taste
Preheat the oven to 375º. Cut spaghetti squash in halves, lengthwise and scoop out the seeds. Place the halves, cut side down, into a Pyrex dish with about a cup of water. (Lined baking sheet can also be used.) Bake for about 30-40 minutes or until soften. Remove from oven and let cool. Flip over and scrape your heart out. You should be seeing “spaghetti” looking strings.
- 3 Tbsp chopped shallots
- 2 Tbsp EVOO
- 3 cloves garlic, minced
- 1 to 2 medium tomatoes, chopped
- 1 medium onion, coarsely chopped
- 1 can tomato paste
- 1 tsp ground coriander
- 1 to 2 peppers, for added heat (finely diced) Use Jalapeño, Serrano, Chilies, etc.
- 1/2 tsp dried red pepper flakes
- 1/2 tsp cumin
- 1/4 cup water
- 1lb grass fed ground beef
- S&P, to taste
In a large pan, add EVOO and brown the beef, remove & drain. Using the same pan, add in onions and garlic. Heat on high for 2 to 3 minutes. Add the beef back into the pan along with the chopped tomatoes, paste and water. Stir. Add in all other ingredients and let simmer for about 10 minutes, with an occasional stir. Lower the heat and continue to simmer for an additional 25-30 minutes.
Remove from heat and spoon over spaghetti squash and serve. Enjoy!