Spaghetti? You ask. But I thought this was a Paleo recipe!
It is, my friend. Oh it is. It also happens to be the best spaghetti bolognese ever, minus the grains, of course. The Spaghetti Bolognese from the cookbook Practical Paleo has become a mainstay in our culinary repetoire, and I’m very excited to share it with you today. For anyone who is looking for some Italian deliciousness without sacrificing blood sugars or waistlines, this is for you.
The two best features of this recipe are the spaghetti squash, which takes place of the traditional pasta, and the bacon. The bacon adds a little “somethin’ somethin'” to the Paleo bolognese, which includes ground turkey and beef, carrots, onions, celery, and garlic along with tomato paste and coconut milk.
Spaghetti squash is incredibly easy to make. Although we started off microwaving it, we found that the squash is much softer and more pasta-like if you slice it in half and then roast it for about 40 minutes while you cook up the bolognese sauce. The sauce is also very easy. All you need to do is sauté the chopped veggies, toss in the meat until browned, pour in the milk and spoon in the sauce and then let it sit for about twenty minutes.
What’s your favorite healthy substitution?