Spaghetti Squash Bolognese

Craving Italian food?  I have the fix for you...and it is Paleo!  I found this gem in the "Practical Paleo" book.  Very simple to do! 

 

Spaghetti Squash Bolognese

 

1 spaghetti squash

Sea salt and pepper

2 T butter

1 yellow onion, diced fine

1 carrot, diced fine

1 stalk of celery, diced fine

1 clove of garlic, diced fine

1 lb ground beef

4 slices of bacon, cut into pieces

1/2 cup coconut milk, full fat

3 ounces tomato paste

 

Preheat the oven to 375 degrees

 

Slice the spaghetti squash in half (lengthwise) and scoop out the seeds and inner portion of the squash (like a pumpkin).  Sprinkle with salt and pepper and place face down on a baking sheet and roast for 35-45 minutes.  The flesh of the squash will become translucent in color and the skin begins to soften and easily separate from the "noodles" that make up the inside. 

 (I use a fork to produce those "noodles")

 

*** Here is a link to help you with the squash! http://youtu.be/-NHtEsopf18 ***

 

As the squash is roasting, in a large skillet, melt the butter and sauté the onions, celery carrots and garlic until tender.

 

Add the ground beef and bacon and cook until all the way browned through.  Once the meat is completed, add the coconut milk and tomato paste and simmer over low heat for 20-30 minutes.

 

Add sea salt and pepper to taste before removing the sauce from the heat.

 

Allow the squash to cool and so that you are able to handle it.  Scoop or fork out the flesh from the inside of the skin into a bowl. 

 

Serve side by side on a plate, mix and enjoy!!!