This is a twist on an old classic, and it works for paleo, keto, gluten-free, and dairy-free diets! It's also a great way to increase your (or your kids') vegetable intake in a delicious way.
Prep & cook time: approx 45 mins
PART 1: Sauce
1/2 onion, chopped
1 large carrot, grated
1/2 zucchini, grated
1 - 1.5 cups of chopped mushrooms
5 cloves of garlic, minced
2 large leaves of kale, chopped coarsely
1 red bell pepper, chopped (optional)
1 lb (450g) grass-fed ground beef (or ground turkey)
1 small can of tomato paste (approx 150mL)
1 bottle of strained tomatoes (approx 700mL)
2 Tbsp red wine (NOT optional)
~1 Tbsp Italian seasoning
1 tsp oregano
Salt & pepper to taste
PART 2: Spaghetti squash noodles
1 spaghetti squash
Approx 2 tsp avocado oil
1/4 to 1/2 tsp sea salt
Preheat oven to 350°F
Cut spaghetti squash in half lengthwise. Brush inside surface with avocado oil, then place face down on a baking sheet.
Bake for 20-30 minutes, until a fork can pass easily through the skin.
Use a fork to scoop out the squash into stringy "noodles."
Toss with 1/4 to 1/2 tsp of sea salt.
Pre-chop all vegetables.
Heat ground beef in a frying pan, stirring every couple minutes.
When the meat is nearly brown, add in onions.
Once meat is cooked through, add in carrots, zucchini, peppers, and mushrooms. Let cook for a couple minutes before moving on.
Stir in tomato paste, strained tomatoes, wine, Italian seasoning, oregano, and salt & pepper. Simmer gently for 5 to 10 minutes, until vegetables are soft.
Add in garlic for the last two minutes of cooking (cooking garlic only lightly maintains a little bit of medicinal properties!)
Turn off heat, then add in kale.
Spoon over spaghetti squash and enjoy!