Paleo Spaghetti

Spaghetti squash served with a homemade bison and bacon sauce.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 6

Ingredients

  • 1 large spaghetti squash cut lengthwise, seeds discarded
  • 1 tablespoon extra-virgin coconut oil
  • 1 large red onion, chopped and diced
  • 3 carrots, diced
  • 2 celery sticks, diced
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 lb. grass-fed bison, cooked
  • 2 – 28 oz. can diced tomatoes
  • 7 pieces of beef bacon, cooked
  • 5 1/2 oz. tomato paste
  • 1 bay leaf
  • sea salt and freshly ground pepper, to taste
  • 1/4 cup lite coconut milk
  • Fresh parsley, for garnishing

Instructions

  1. Saute coconut oil, onion, carrots, celery, garlic and dried oregano in a large saucepan on medium-high heat for 7 minutes. Add remaining ingredients except coconut milk and parsley. Bring to a boil, reduce heat and simmer covered for 45 minutes. Stir coconut milk into sauce right before completion.
  2. Place squash halves cut side down on a baking sheet. Cook in 350F oven for 35 minutes.
  3. Scrape the insides of the squash with a fork to produce long strands of “pasta” and portion out into 4 bowls. Sprinkle with parsley and enjoy!

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Nutrition Information Per Serving

  • Calories: 403
  • Calories from Fat: 214
  • Total Fat: 24.1
  • Saturated Fat: 1 g
  • Cholesterol: 87> mg
  • Sodium: 656 mg
  • Carbs: 18.8 g
  • Dietary Fiber: 4.2 g
  • Net Carbs: 14.6 g
  • Sugars: 8.6 g
  • Protein: 28.9 g