So it seems that this is a very popular paleo dish. I don’t know why it has taken me so long to finally make it. It’s super simple and fast PLUS it resembles comfort food so you end up feeling full and satisfied. It takes a long time to cook, but it’s a set it and forget it type dish so no fuss.
- 2 medium spaghetti squash
- salt and fresh pepper
- 2 lb 95%ground turkey (or beef)
- 1 tbsp butter or ghee
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 28 oz cans of crushed tomatoes
- 1/2 cup white wine
- 1 bay leaf
- other spices/herbs to taste (I sprinkled on oregano, sweet basil, and rosemary until I got the flavor I wanted)
Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Lightly brush with olive oil, season with salt and bake 45 minutes on a baking sheet, cut side down.
I used a food processor to chop all my veggies to save time and effort, but feel free to chop by hand. In a large deep sauté pan, melt butter and add oil. Add onions and carrots and sauté on medium-low for about 2-3 minutes, until soft. Add meat and season with salt. Brown meat and break down into smaller pieces with your spoon. When meat is cooked through, add tomatoes and adjust salt and pepper to taste. Add wine and cook until it reduces a bit, then add bay leaf, other spices and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.
When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce.