Paleo-Approved {and Hubby-Approved} Spaghetti

I can probably tell you the exact day of the last time I had real pasta. 

Old-fashioned spaghetti & meatballs in Georgetown D.C. December 26th 2010.

How do I remember? Because after that rather delicious experience, I woke up the next day with an entire family of canker sores in my mouth. OUCH!

Although I don't miss pasta in my diet (honest!) I know my husband does. So I decided to give my paleo spaghetti another try. My first time making this was just a terrible mess.
Second time's a charm, I hope!

& I'm guaranteed no canker sore(s) in the AM. 

Ingredients:

-Medium sized spaghetti squash. 

-1.25 lb of ground beef

-12 oz can of diced tomatoes, drained

-12 oz your choice of organic pasta sauce, check LABEL

-2 tsp oregano

-sea salt to taste

-1 minced garlic clove

-1/4 onion chopped

-1/4 tsp cayenne pepper

-olive oil for the pan.

-Turn on some "Corinne Bailey Rae Pandora Radio"...It's the best cooking secret! 

 THE SAUCE: Warm the pan with olive oil on Medium Heat. Brown the ground beef. Then add garlic and chopped onion.

 Add the other ingredients. Mix together until it starts to bubble. Then partially cover (I used a baking pan to cover) and let simmer on LOW for about 35 minutes.

 THE "PASTA": With a sharp knife, cut the squash in half, lengthwise. Remove the seeds. Place the halves on a microwaveable dish, the cut side facing down. Cover with plastic wrap and microwave for 10 minutes.

 Using a fork, scrape your "noodles" out.

 Add your meat sauce and serve.

Good thing it's not real pasta because that is A LOT of food! We definitely had leftovers so that means I don't have to cook lunch tomorrow :) 

I know there are many recipes out there for paleo spaghetti and cooking squash. This method just works best for me. Enjoy your gluten-free spaghetti!