Tuesday, April 13, 2010

Paleo Spaghetti

(Unfortunately, my sequence photos of this meal were somehow lost! These are stock photos)

1 lb ground beef
1/4 lb ground elk sausage** (see footnote)
1 small onion, chopped
1 garlic clove, minced
1 T extra virgin olive oil
1 14 oz can diced or crushed fire roasted tomatoes
8 oz can tomato sauce
1 tsp dried oregano
pinch of dried rosemary

1/4 tsp cayenne pepper or red pepper flakes

Heat the olive oil and brown the ground beef, onions, and garlic over medium heat. Add all the remaining ingredients. Bring to a bubble, partially cover and simmer on low heat for 35 minutes.


The quickest and easiest method for cooking spaghetti squash, is to use the micro cooker (http://marianutrition.blogspot.com/search?q=micro+cooker) - EASY! Cut squash in half lengthwise, scoop out seeds with spoon and cut those halves in half. Place in micro cooker (you might have to do two batches, depending on size of micro cooker and how much you make), secure lid and cook for 10 minutes (or by pressing the "vegetable" button on microwave).

Let stand in covered micro cooker for 5 minutes. Use a fork and scrape out the squash from the shell. Place on individual plates and top with spaghetti sauce.

**We are fortunate to have friends that hunt and package their own meat, so the elk sausage is about as fresh as one could get. If you aren't as fortunate, you can omit entirely, make your own (http://marianutrition.blogspot.com/2009/10/homemade-breakfast-sausage.html) or go to Whole Foods to get sausage that will not have the preservatives/additives.

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