Food Friday: Spaghetti Squash Bolognese September 12 2014

Howdy Peeps!

So, I have to admit. There aren't many things I "miss" in terms of food since going Paleo.  However, there is one thing I loved and sometimes miss every once in a while - PASTA!  I'm not sure if it's so much the pasta itself, but more the comforting taste of good bolognese sauce. Since I love me some good hearty sauce, I decided to take a stab at my own paleo-friendly pasta rendition and this is what I came up with. Best part of this recipe is I have found a way to hide veggies from my <del datetime="2014-09-12T03:40:21+00:00">husbands</del> kids in the sauce - it doesn't change the taste of it at all either...which is great!

For the "Pasta":
1 large spaghetti squash.  Cut the ends off, then cut in half.  Scoop the seeds out and add a little EVOO to each half. Place in oven, skin side up, for 40 minutes at 420 Degrees. When it's done, remove from oven and allow it to cool. Once cooled, scoop out the squash and transfer to a large bowl or directly to the plate you are eating out of in equal portions.

For the Sauce:
1/2 yellow onion
2 garlic cloves
1 package mild italian chicken sausage ( I use Greenwise from Publix)
1 package of ground chicken (I use Greenwise from Publix)
5 slices of bacon
3 cups of raw baby spinach
1/2 head of cauliflower
3 carrots
1.5 jars of Monte Bene Farm Fresh Pasta Sauce the tomatoe basil kind ( I buy it at Whole Foods)

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1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano

Mince garlic and onions. In large pot, heat up 3 tablespoons of EVOO in medium heat,  add bacon to heated EVOO. Let the bacon cook through but not get crunchy...and add the garlic and onions.  Once the onions have cooked add the sausage. Brown the sausage on all sides. When browned, remove from pot and slice up into 1/2 slices. Add ground chicken to pot while you cut the sausage up. Once sausage is cut up, add it back to the pot to cook through.  In a food processor, process your carrots, cauliflower and spinach, all separately and only until finely chopped up. When the chicken/sausages have cooked through, add the veggies. Stir the veggies around until evenly mixed in pot.  Add the pasta sauce and stir.  Cover and set stove to low. Let it cook until the oven beeps telling and your squash is ready.   

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While both squash and sauce are hot scoop as much as you want on top of your spaghetti squash and that's it! You can top it with cheese and voila!! You are ready to enjoy some paleo-friendly "pasta" bolognese!

I apparently was so hungry when this was done that I forgot to take a picture of my finished product.  So here is a picture of my leftovers the next day (which taste amazing by the way).  Doesn't look very pretty but I promise it taste very yummy!!

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If you make this, or any of my recipes, please tag me in pictures! I'd love to see your yumminess!