Finding ways to make things new again is fun and can be life changing. I’ve found this principle especially applies to food. Growing up in a very old-fashioned Italian home, I swear my mother was sure to have a heart attack when I told her I may never eat pasta again.
The truth is, I don’t miss or crave it one bit. I do, however, love a challenge, so I decided that transforming my childhood staple of spaghetti and meat sauce into a Paleo meal fit for a queen was a life necessity. Even if you aren’t living primal, I’m sure you can still appreciate a healthy, hearty staple for you and your family.
When shopping for the ingredients, always buy the highest quality that you can afford and support local whenever possible. My pork came from a farm near my hometown, and I swear it makes all the difference in the world!
- 1 large spaghetti squash
- 1 tbs olive oil
- 1 lb organic ground pork (you can also use beef or a combination of the two)
- 1 tbs organic coconut oil
- 1 large white onion, chopped
- 1 can organic Italian-style tomatoes
- 1 clove garlic, crushed
- sea salt, black and chili pepper
- fresh chopped basil to taste
Preheat oven to 425 degrees.
Cut the squash lengthwise and clean out seeds. Rub with olive oil, and sprinkle with salt and pepper. Lie face down on a baking sheet and place in the oven for 60 minutes, flipping over once at the halfway point.
Meanwhile, in a large pan heat the coconut oil and add the chopped onion and garlic, letting cook until it becomes translucent.
Add in the ground meat and allow to brown all the way thru (approx 6-8 minutes).
In a high-power blender, mix the tomatoes and pour over the meat mixture. Add spices to taste and remove from heat. After removing squash from the oven, use a fork to form the “spaghetti,” and spoon a generous helping of meat on top.
Revamping my roots has never tasted and felt so good. Now that’s amore!