Paleo Spaghetti

Good morning! Hope you had a lovely St. Patty’s Day! Many of you probably miss spaghetti, either for its taste or for its quickness.

Laura has shared her photos and recipe from her most recent batch of spaghetti! Enjoy!

Turkey Spaghetti

  • 1 spaghetti squash
  • 1# ground turkey
  • 1 Tbsp. olive oil, bacon grease, lard, tallow
  • 1 jar tomato sauce
  • 1-2 cans tomato paste (depending on your desired thickness)
  • oregeno
  • salt/pepper
  • 1-2 Tbsp dried basil
  • garlic, powdered or freshly chopped (3 cloves)
  • onion, powdered (1/2-1 Tbsp) or chopped (1/4-1/2 c.)

Preheat oven to 375ºF. Cut spaghetti squash in 1/2 lengthwise (for longer noodles). Place face down in a baking dish & pour 1/4 inch of water in the dish. Bake for 40 min. – 1 hr or until knife sticks in very easily. Remove from oven & allow to cool for 10-15 min. I like to use my big pot to save on dirty dishes, but this next step can be in a large skillet as well… brown ground turkey in oil on medium heat and add onion, garlic and a dash of salt. When cooked to desired doneness, turn down to medium low add can of tomato sauce and paste. Stir frequently until steaming hot. In the last 5 min, add the remaining spices so they will be fresh.

To obtain your spaghetti… take 1/2 of the spaghetti squash & a large spoon. Spoon out the squash into a large bowl. It should be soft & noodle-y. Finish with the other 1/2.

If desired, mix sauce with squash OR spoon sauce onto your spaghetti! Enjoy!

What’s your favorite recipe? Comment below!

2 Comments

  • lifecoachabby

    Reply Reply March 18, 2011

    Yum. That looks great. We often put our spaghetti sauce on spiralized zucchini for noodles.

    • gerilyn

      Reply Reply March 18, 2011

      Great idea! Love zucchini too! Especially zucchini lasagna!

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