Pasta Free Spaghetti

Well today was a busy Sunday afternoon of paper writing, family visiting and house cleaning.  So we didn’t have a whole lot of time for dinner before we had to dash out for church.  So we decided to whip up on of every university students go-to meals -Spaghetti.  However our spaghetti has a little twist, and is appropriate for you Paleos in the crowd.  It is pasta free! (Hint: add lean turkey meat balls for you carnivores in the crowd)

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Pasta Free Spaghetti in a homemade garlic-basil sauce

Serves 4

Ingredients

·      1 large spaghetti squash

·      3 ½ cups of diced tomatoes

·      8 large basil leaves

·      1 tsp of oregano

·      2 tsp of onion powder

·      ¼ tsp of black pepper

·      1 tsp of sea salt

·      8 cloves of garlic

·      1 large carrot

·      ¾ of a zucchini

·      1 yellow pepper

·      1 lbs of cooked ground chicken, turkey, bison or vegetarian substitute

Directions

1.     Preheat the oven to 400 degrees.

2.     Chop the top inch off the spaghetti squash, then piece the skin multiple times with a fork. Place the squash into the oven to bake for 45 minutes.

3.     In the bowl of a food processor or blender place the tomatoes, basil, oregano, onion powder, pepper, salt and garlic cloves. Purée until smooth.

4.     In a small saucepan, begin to heat the pasta sauce over medium-high heat.

5.     Grate the carrot and zucchini and add to the pasta sauce.

6.     Chop the pepper into the sauce.

7.     Add the meat to the sauce.  Bring entire mixture to a slow boil, before reducing to medium-low and simmering for 15 minutes.

8.     When the squash is cooked and cool enough to handle slice it in half lengthwise.

9.     Scoop out and discard the seeds.

10. Using a fork scrape the squash to grate and shred the flesh.

11. Dish out the squash and top with sauce as desired.