I got this idea based off Paleomg’s popular pizza spaghetti pie. Everyone and their mom was talking about how awesome it was so I decided to make it. Except that while walking around the grocery, I could not find any pizza sauce I could bring myself to actually purchase. They all had crazy crap in them. So I decided I’d go home and make something somewhat similar but use my traditional meat sauce recipe in place of the pizza sauce.
* side note, this has cheese – mainly goat cheese – but if you are strict paleo you can omit it. But I will say, the goat cheese makes the sauce so creamy and delicious – like crazy good!
PG Paleo, Baked Spaghetti.
- 2 large spaghetti squash – cut in half, drizzle with olive oil and bake @350 for 25 minutes. (You can make your meat sauce while this cooks.)
Scoop out the seeds before or after, your preference. After they come out of the oven let cool and using a dinner fork pull the insides until just the shell of the spaghetti squash is left.
- 1 large sweet onion, diced
- 3-5 cloves of garlic. I really love garlic and it’s good for your immune system so I load up on all 5 cloves – minced.
- 2 lbs of meat. For this particular recipe I use 2 lbs of Italian sausage. You can mix ground beef and Italian sausage, veal, ground turkey or chicken.
- 28 oz tomato sauce
- 14 oz diced tomatoes
- 6 oz tomato paste
- 1 tbsp oregano
- 1 tbsp basil
- 2 tsp parsley
- 12 oz of fresh baby spinach, chopped (Optional)
- 8 oz baby portabella mushrooms, chopped (Optional)
- 3 oz goat cheese (Optional)
1) In a large stock pot, and I’m talking a big one – like you boil lobsters in….add a touch of bacon fat/drippings and chopped onions. Cook until the onions become close to translucent.
2) Add the garlic, spinach, and mushrooms. Cook for 2-3 minutes and add the 2 lbs of meat.
3) Cook the meat through and then drain in a colander.
4) Add the meat, veggie mixture back to the stock pot and pour in the tomatoes (sauce, diced, paste).
5) Followed by the parsley, basil, oregano and goat cheese if desired.
6) Cook for at least 20 minutes, stirring often. The longer this cooks the better it will taste.
7) Now it’s time to add all that spaghetti squash you pulled out. Yep, add all of it to the stock pot and stir as best you can to incorporate all the spaghetti squash and meat sauce.
8) Pour into a large baking dish, bake at 350 degrees for 25-30 minutes.