Spaghetti bolognese … who doesn’t love this dish? Besides sushi and pizza I could have eaten it every day before I started paleo. Unfortunately, this means that pizza in its usual shape is passé. Sushi is of course also difficult, because it contains so much rice, as rice actually is not part of the paleo lifestyle. However, you will see that I will occasionally post a recipe with rice from time to time. When the time comes, I will explain why.
But now to the spaghetti. Of course, the supermarkets offer a rich variety of gluten-free pasta in various shapes. And of course, you have to omit these if you eat paleo, because they are processed food and contain not only rice, but also corn. So, apparently, paleo means – no spaghetti! Far from it! Indeed there IS a solution: the spaghetti squash!
Mother nature must have known that at some point the Italians (or weren’t it the Chinese?) would come up with noodles and that, a couple of centuries later, there will be lots of people who can no longer digest wheat-based noodles.
The spaghetti squash owes its name to its internal structure. When it is heated and cut open, you can scrape the inside out with a fork and it has a spaghetti-like consistency. Just delicious and great! A nice side effect: Pumpkin spaghetti is lighter than regular pasta spaghetti. You can easily eat it in the evening after 7 o’clock and don’t get the feeling of carrying a stone in your stomach after a large portion.
And the sauce? There is not much to say about it. In this post, I present you my traditional recipe, which you can enrich with mini tomatoes, fresh basil, grated and steamed carrots or a handful of black olives.
The best about it is its practicability. Just double the portion you prepare and store the rest in preserving jars in the fridge. We always freeze a portion that is enough for two persons and take it out in the morning before work and in the evening we just have to warm it up for 3-4 minutes in a saucepan (for example with some spaghetti squash leftovers or zucchini spaghetti which you can prepare also in about 5 minutes).Print
2 cloves of garlic
2 big cans of tomatoes
1 handful of mini tomatoes
500 g ground beef
2 tablespoons of ghee
1 large spaghetti squash
1 hand full of basil
- Preheat the oven to 200 °C. Halve the pumpkin, season well with salt and pepper and rub with olive oil. Put the pumpkin halves in the oven, with the open side down for 45 minutes.
- Meanwhile, finely chop the onions, squeeze the garlic. Melt the ghee in a high, coated pan and sautée both for 3-4 minutes.
- In another pan, melt the other tablespoon of ghee and sear the minced meat until it has slightly browned, but do not let it turn black. Season with salt and pepper.
- Add the fresh tomatoes to the onions and simmer for about 2 minutes. Then add the canned tomatoes. Mix everything well. Add salt and pepper to taste.
- If the meat is well browned, it can be added to the tomato sauce. Now set the stove to a low temperature and let the sauce simmer with the lid on for at least 30 minutes. Stir occasionally, season with salt and pepper.
- After 45 minutes, pierce the pumpkin with a fork. When it is soft, it is done. Remove the pumpkin halves from the oven and allow to cool until you can touch them. Then scrape out the pumpkin meat with a fork. It now forms spaghetti-like threads and can be easily portioned. Season with some salt, pepper and ghee to taste, as it might have soaked up the seasoning while baking.
- Spread the sauce on top and sprinkle with freshly ground pepper and basil.