Quick Paleo Spaghetti

This spaghetti recipe is a standard go-to in our house.  The sauce can be either quickly prepared or simmered all day if desired. It utilizes a store-bought jar spaghetti sauce, and I fancy it up a bit by adding meat and fresh veggies.  When it tops a bed of roasted spaghetti squash and fresh, chopped spinach, you have yourself a tasty, healthy meal.

I start with browning some grass-fed ground beef.  Let me encourage you to look into incorporating grass-fed beef in your diet.  When compared to conventional (grain-fed) beef, it contains more omega-3 fats, 3-5 times more conjugated linoleic acid (CLA) which is a potent cancer-fighting fat, and almost 4 times as much vitamin E.  You can find a local pasture-based farm here. 

The sauce already contains onions and garlic, so I typically don't add any extra.  I like to finely chop some mushrooms and zucchini and throw them in.

My personal favorite basic store-bought spaghetti sauce is Classico Tomato and Basil. The ingredients are basic and clean: Tomato puree, diced tomatoes, salt, basil, garlic, olive oil, onions, dehydrated garlic, and spice. 

I pour the sauce into the meat/veggie mixture and let simmer anywhere from 30 minutes (if I'm in a hurry) to 4 hours (if I'm in the mood for a slow-cooked 'Sunday Sauce').

This past year, I discovered delicious roasted spaghetti squash.  You can find it at most grocery stores, and it's simple to prepare.  You just cut it in half, scoop out the seeds, and roast in a 350 degree oven for 28-35 minutes. When it's done, you can use a fork to shred it into spaghetti-like threads.

For a touch of color (and nutrients), I like to top my spaghetti squash with chopped spinach before adding the sauce - yum!

Shared on: Gluten Free Fridays

Recipe:

Quick Paleo Spaghetti

Ingredients

• 1 lb ground beef (grass fed)
• 4 oz mushrooms, chopped
• 1 med zucchini, chopped
• 1 16oz jar spaghetti sauce
• 1 med spaghetti squash, roasted

Cooking Directions

1. Brown the ground beef in a medium pot or dutch oven. Use a splash of olive oil if needed.
2. Add the chopped vegetables and cook over medium heat until they begin to soften.
3. Stir in the spaghetti sauce. Cook over medium-low heat for at least 30 minutes. Season with salt and pepper.
4. While the sauce is cooking, roast the spaghetti squash: cut in half, scoop out the seeds, roast flesh-side down in a 350 degree oven for 30-35 minutes.
5. Scoop out the spaghetti squash with a fork and place on a plate. Top with chopped spinach (optional) and sauce.

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