RECIPE
Paleo Spaghetti Squash Bolognese

Total time from Start to Finish 90 minutes

Serves 8 people

350 calories per serving (more if you use wine, or if you use dark meat)

**This recipe is adapted from Diane Sanfilippo and her Practical Paleo cook book.**

Ingredients

2 Medium Spaghetti Squash
1 medium Yellow Onion, finely diced
5 Stalks of Celery, finely diced
3 Large Carrots, finely diced
5 cloves of Garlic, finely diced
2 lbs Ground Turkey (dark or light)
½ cup Almond milk
2 Tbsp Butter (I use Kerrygold Irish butter)
6 oz. tomato paste (1 small can)
½ cup dry white wine (optional), I always use this gives it a wonderful flavor

Preparation

Preheat oven to 375 degrees
Slice spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle with pepper and salt. Place on baking sheet meat side up and roast for 35-45 minutes. The Squash should become lighter in color, and the insides scrape easily from the skin.
While the squash is baking, use this time to chop all the vegetables.
Once the vegetables are chopped, using a large skillet melt the butter. Sauté the onions, carrots, garlic and celery for about 10 minutes.
Add the turkey and cook till brown. Making sure to break it up into small crumbles as it cooks. Once the meat is done, add the milk, tomato paste and white wine (optional), and simmer over medium-low heat for 20-30 minutes. Be sure to stir on occasion to prevent the bottom from burning.
While the sauce is simmering, take the squash and “scrape” it till you get the noodles. Add more pepper and salt if needed.
Add pepper and salt to the bolognese sauce as needed.
Once the sauce is done, place the squash on a plate and top it with the bolognese sauce. Add a side of garlic bread and a glass of wine (might as well finish the bottle, can’t let it go to waste) and ENJOY!

Progress Photos:

Uncooked Squash.

Starting to chop the veggies.

Must protect the eyes from the nasty onions.

Oops I didn’t melt the butter first, but it still works out well. Make sure to stir well if the butter is not melted before tossing in the veggies.

Add the meat and begin breaking it up as it cooks.

Once the meat is cooked, add the milk (I use homemade almond milk), tomato paste, and wine if you choose. I use Portlandia Pinot Gris in mine, but any dry white will work. What’s your favorite?