There are only three days left of The Paleo Diet challenge! Tonight I made one of my “finale” recipes: Paleo spaghetti! The noodles in this recipe are actually the insides of spaghetti squash.
The ingredients for this recipe are: spaghetti squash, tomatoes, olive oil, tomato paste, Italian seasoning, garlic powder, onion, and ground beef.
The Paleo diet recommends using grass fed beef whenever possible. This is difficult because most chain grocery stores don’t carry grass fed beef. You can order your beef through a local farmer that grass feeds or go to a specialty grocery store, but it’s quite expensive (around $7 per pound).
The reason Paleo recommends grass fed beef is because the cows are raised humanely (they are free to roam the pasture and eat as they please), they’re not typically given hormones or antibiotics, and they aren’t given grains or corn to “fatten” them up in a short amount of time.
I haven’t bought grass fed beef during the past few weeks of Paleo because it’s so expensive, but I thought I’d try it tonight to experience the quality and see if there’s a noticeable difference in taste (more on that later).
So the first thing you do to start this recipe is cut the spaghetti squash in half.
The spaghetti squash was incredibly hard to cut into, so I asked Kevin for help :).
The inside of spaghetti squash is similar to a pumpkin. You have to scoop out the “guts” and the seeds. Once the insides are cleaned out, rub on some olive oil and put both halves in a 400 degree preheated oven and bake for 40 minutes.
While you’re waiting, cook the ground beef and throw in some chopped onion. Once the beef is cooked, drain the fat and season with Italian seasoning and garlic powder. Once that’s done, put both cans of tomato paste in a sauce pan and add some chopped tomato. When it’s warm, add the sauce to the beef and mix it up.
When the spaghetti squash is done baking, the insides will come apart easily with a fork and form what looks like spaghetti noodles :).
Spread your “noodles” on a plate, top with the meat sauce, and you’ll have Paleo spaghetti. 🙂
It looks just like regular pasta! I was pleasantly surprised by the taste. Spaghetti squash doesn’t have a lot of flavor on its own, so it paired nicely with the meat sauce. The texture was similar to regular noodles. They were a little thinner and slightly chewier, but overall they served as a great alternative!
I thought the grass fed beef was flavorful and tender, but until I can afford it I probably won’t go out of my way to buy it again.
Next time I’ll have to try a different way of making the sauce because the tomato paste was a little too sweet and plain tasting. I ended up adding more garlic salt which helped, but I think it could still be improved.
I would highly recommend trying this recipe. If you like spaghetti but want a low-carb or gluten-free alternative, this is perfect :).