Paleo Spaghetti Squash with Bolognese


Spaghetti Squash with Bolognese

When that craving for noodles or pasta hits … I find myself a spaghetti squash and am soon satisfied.  It’s a little twist on the traditional family recipe, but I really don’t miss the pasta!!

  • 1/2 Green Bell Peppers – chopped  (@ $1 from Meijer)
  • 1/2 Red Bell Peppers – chopped  (@ $1 from Meijer)
  • 1/2 Organic Onion – chopped (@ $1 from Meijer)
  • 1.25 lb. Organic Ground Bison (@ $12 from Meijer) – or Ground Beef
  • 12 oz. Organic Tomatoes Diced (@ $2 from Meijer)
  • 24 oz. Organic/Non-GMO Pasta Sauce ($7 from Produce Depot)
  • 1 t Sea Salt
  • Black Pepper to taste
  • Italian Seasoning
  • 1 Small Organic Spaghetti Squash – halved and cleaned (@$2 from Produce Depot)

Preheat oven to 350 F.  Prepare baking dish or cookie sheet with parchment paper.  Place squash cut-side down and bake for 1 hour.

While squash is cooking, brown ground beef or bison in a large skillet with peppers and onions.  Continue cooking until  vegetables are soft.  Add tomatoes, pasta sauce and spices.  Simmer on low 30-45 minutes.

When squash is cooled just enough to handle, use a fork to “scrape” the noodles into a serving dish.  Top with warm bolognese sauce.  Season with Italian seasoning and enjoy!

Serve 6 people at approx $5 per serving.

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