Monday, March 19, 2012


Paleo Spaghetti night is our favorite night. No one in this family eats pasta-- for me it is a paleo thing; the boys just don't like the texture. The little boy loves meatballs, and these are a great vessel for hiding vegetables! There are lots of veggies in this dinner. Mom and Dad like the meatballs, sauce and spaghetti squash all together. I didn't have a tutorial on roasting spaghetti squash because I had some leftover in the freezer. This is a great freezer friendly meal.  Both boys love my famous garlic bread. It is a win-win-win meal in our family. I hope you enjoy it!

Paleo Spaghetti

1 Spaghetti Squash, Seeded, Roasted and scraped out
3/4 lb hot italian sausage
1 1/2 onions, diced
1 1/2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
1 (14 oz) can crushed tomatoes
4 campari tomatoes, diced
1/2 small can tomato paste
2 1/2 c beef stock
1/2 c dry red wine
1 tsp each: dried oregano, thyme, basil
1/2 tsp crushed red pepper
2 bay leaves
Salt and Pepper

In a large, non-stick skillet over medium-high heat, add sausage, onions, celery and carrots. Season with salt and pepper. Cook until the meat is brown and the vegetables are soft. Add tomatoes, garlic, oregano, bay leaves, thyme, basil and red pepper. Whisk together beef stock and tomato paste. Add to the sauce, season with salt and pepper and bring to a boil. Reduce to a slow simmer for 30 minutes. After 30 minutes, stir in red wine, re-season and add meatballs (see below). 
Serve over spaghetti squash.

Paleo Meatballs

1 Tbsp Coconut Oil
1/4 lb hot italian sausage
3/4 lb ground pork
1/8 c minced onion
2 garlic cloves, minced
1 egg
1/4 c broccoli puree (steamed and blended)
2 tsp tomato paste
1/2 tsp each: dried thyme, dried basil, dried oregano
1 tsp salt
1/2 tsp pepper

Mix all the ingredients together with your hands. 

Heat a large skillet (or two small in my case) to medium high and add coconut oil. Roll about 2 Tbsp meatballs with your hands and add to the skillet. Brown the meatballs, about 6 minutes, flipping halfway through. 

Finish cooking the meatballs in the simmering sauce, about 15 minutes. Serve on top of cooked spaghetti squash. 

This bread is so UN-paleo. It is absolutely delicious, though, for wheat eaters. My boys LOVE this stuff and it had been my very special secret recipe for a while now. 

Cheesy Garlic Bread

One Whole Wheat Boule
3 Tbsp butter, melted
2 Tbsp Olive Oil
6 large cloves Garlic, minced
1/2 c mozzarella, grated
1/4 c parmesan cheese, grated
dried basil
dried parsley

Preheat the oven to 450ยบ
Mix melted butter, oil and garlic in a small bowl. Slice the bread and lay out on a baking sheet in a single layer. Evenly spread about a tablespoon of the garlic butter mixture on each slice. Sprinkle with dried basil. 

Next, top each slice evenly with the mozzarella, parmesan, parsley flakes, then salt. 
Bake for about 10 minutes, or until the cheese starts to bubble and brown on top.

Three Diets, One Dinner

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