So this weekend it’s snowing. Again. I know a bazillion people are probably still (claiming to be) knee-deep in “cleanses” and “detoxes”, but not me. I am doing a Whole30, but I consider that less of a cleanse and more like eating real food. In part, it’s a challenge to myself to see if I can live without dairy. Specifically grass fed cheese and butter. Just because I think I tolerate dairy well enough, doesn’t mean I necessarily do; after all, I used to think I had no stomach issues at all before I started eating Paleo! The fun thing is, I’ve gotten Mr Meatified along for the ride and I can see some huge differences in his health already, notably the fact that he hasn’t had to take a single stomach medication in the last three weeks. Given that he used to do so on a daily basis, I think we can tell that his tummy is a lot happier these days! Now, back to the snow: I was really craving something homey and comforting as a result of the drastic temperature drop, which is where this paleo spaghetti sauce stepped in!
This is a great recipe because you can really adapt it to anything in your fridge vegetable-wise. It’s the kind of thing I often make as a fridge-clearer-upper. Technical term. So don’t worry if you don’t have the exact same quantities or ingredients, just throw in what you’ve got. I’ve called this a weekend recipe because it’s a fairly big batch and it really is best if you simmer it for as long as you can: at about the 2 hour mark on low the meat begins to break down into the sauce and the texture gets deliciously silky without adding any creamy ingredients at all. But if you don’t have that long, you can simmer this paleo spaghetti sauce for about 45 minutes (or as long as it takes to roast and thread a spaghetti squash) and it’s still going to taste delicious. Whatever will work for you! Additionally, this will work just as well with pork as it does with beef or a mixture. Again, use what you have! This freezes and thaws so well I often make it just to fill the freezer with, making sure to keep a couple of single serving portions around – it’s phenomenal over eggs in the morning and makes a welcome change from “breakfast” meats.
I have a couple of pro tips for the spaghetti squash, too:
- If you want longer “spaghetti” strands, don’t cut it lengthwise like everyone seems to tell you on the internet. Don’t believe the internet! Cut the squash clean through the middle so that each half has a stem on the end.
- Once you’ve roasted it and it’s ready to shred, you will discover that it is approximately as hot of the sun, but you don’t want to have to wait ages before you can eat. So throw it in a bowl or tupperware container that is tall enough to hold it without tipping over onto its side, like in the picture above. That way, you can shred it with two forks without having to burn yourself because you really need a third hand with an oven glove on it to hold the fiery f-, err, sucker.
- Once you’ve shredded the spaghetti squash, lay the strands out on a clean dish towel / paper towel or put it in a colander for a minute or so. This will help pick up some of the excess moisture which will make your sauce runny later.
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