Paleo Spaghetti

This evening I am making Paleo Spaghetti! This is one of my favorite dishes. It's jam packed full of delicious veggies and seasoned to absolute perfection. My husband loves this dish and he prefers the spaghetti squash to regular pasta. The key is to let the squash drain and then to bake it in the oven right before serving. I also seasoned it with some fresh pepper right before serving. Delicious!

 

Spaghetti Squash:

 

Prepare the squash

Cut the spaghetti squash in half (make sure to use a sharp knife). Remove the seeds and stringy center then place face down on a cooking sheet. You can add a little water to the bottom of the pan to make the squash more tender. I also like to add a few garlic cloves under the squash for added flavor. Let bake in the oven at 400 degrees for 30-45 minutes or until the skin is tender.

When the squash is finished baking let it cool for a few minutes before shredding it with a for. Place the squash in a strainer and let the water gradually seep out. This might take some time. When it's finished the squash will have less of a watery texture.

Sauce

Ingredients:

- 1 lb Italian sausage
- 1 lb lean ground beef
- 1 large Spanish onion
- 1 red and 1 green bell pepper
- 1 zucchini chopped
- 1 cup mushrooms
- 2 cans crushed tomatoes
- 1/4 cup fresh basil
- 1/4 cup fresh oregano
- 1 tablespoon crushed red pepper
- extra virgin olive oil
- sea salt to taste

Brown the meat and add all of the veggies and seasoning. When veggies are tender add the crushed tomatoes. Let simmer until ready to serve.

Enjoy!