Paleo Spaghetti

December 17, 2012 by Leanne Vogel December 7, 2015

Spaghetti squash served with a homemade bison and bacon sauce.

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!

Nutrition Information Per Serving