Here’s another Paleo practice meal, this time with ground turkey and spaghetti squash.  Think you’ll miss pasta too much if you go Paleo?  If you’ve never tried spaghetti squash, now is the time!  This handy squash is easy to cook and gives you long thin strands just like spaghetti.  What else is so great about spaghetti squash?  Not only does it cut down on your calories if you swap it out for pasta, but it’s also super versatile.  Use it in Italian dishes, Asian noodle dishes, and even in place of potatoes! 

What you’ll need:

• 1 large Spaghetti Squash

• 1 batch of your own homemade spaghetti meat sauce (here’s a great recipe) 

-OR-

• 2 lbs ground meat mixed with your favorite jar of Paleo-friendly spaghetti sauce (we won’t tell!)

We used ground turkey in this since I was a little burned out on beef and pork for the week.

Roasting the Spaghetti Squash:
Carefully puncture the spaghetti squash several times with a small knife or skewer and place in a shallow baking dish.  Cook at 375ºF for an hour and 20 minutes, turning the squash over halfway through.  The skin should be tender when pierced with a knife.  When it’s cooled down, slice the squash in half lengthwise and scoop out the seeds.  You can then use a fork to scoop out the strands of squash.  Serve on a plate and top with spaghetti meat sauce.

Just joining and want to take a look back at my 4 Week Paleo Challenge?  Look below for the links to all my Paleo posts:

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• 1 1/4 lbs ground beef (grass-fed preferred)
• 8 oz mushrooms, pulsed until finely ground in food processor
• 2 eggs beaten
• 3 tbsp coconut flour
• ½ of batch of ketchup (recipe from Eating for Idiots)
• ½ onion, very finely diced in a food processor
• 4 cloves of garlic, peeled and crushed
• 1 tsp thyme
• 1/4 cup of finely chopped cilantro
• 1 tsp fresh cracked black pepper
• 1 tsp salt
• 1/4 tsp ground cumin
• 1 tbsp olive oil
• 1/2 tsp Coconut oil to grease loaf pan

Preheat the oven to 350ºF and grease the loaf pan.  Mix all ingredients together in a large mixing bowl, using more or less coconut flour depending on consistency of the mixture.  It should be sticky and easy to form into a loaf pan.  Alternatively, form into a loaf in a glass dish.  After forming in the pan, take the remaining ketchup and spread over the top.  Cook for 1 hour.

• 1 large head of cauliflower
• 1 tbsp ghee (or grass-fed butter if preferred)
• 1 tbsp coconut milk
• salt and freshly ground pepper to taste
• 1/4 tsp freshly grated nutmeg (optional)

Start by washing and draining the cauliflower.  Cut the cauliflower into medium sized florets and steam them until tender, about 20 minutes.  Drain well and transfer to a blender or food processor.  Add all ingredients and blend well until smooth and creamy.

Just joining and want to take a look back at my 4 Week Paleo Challenge?  Look below for the links to all my Paleo posts: