Paleo Spaghetti

So… Thanksgiving was FAR from being paleo and I’m ok with that. We had stuffing and mashed potatoes and homemade bread and cheese and casseroles with butter, cream, cheese, and bread crumbs. We had 4 different kinds of pies with whipped cream and ice cream. And there was booze. Ahh, manhattans – the drink to warm the cockles.

However, after a few days of leftovers, I was itching to get back to my “normal” eating routine, which still is a long way from feeling normal. I still get up in the morning wondering what to make for breakfast, when for so long I would each morning get up, walk to the oatmeal jar sitting on the counter, pour some in a bowl, add water, protein powder, and flax seed, heat it up, add honey, nuts and raisins and enjoy. But, I managed a few good egg dishes and last night for dinner I made Paleo Spaghetti, which is the recipe I want to share with you.

Have you ever had spaghetti squash? It is honestly a great substitute for pasta noodles. You just bake the squash and scrape out the flesh with a fork, and it comes out like spaghetti noodles:

It’s a little sweeter and crunchier than spaghetti, but it definitely curbs the pasta hankering.

And for the sauce, I just sautéed up a bunch of veggies, added some canned tomatoes, and voila. Paleo Spaghetti. I was left wanting a bit of meat with the meal; Italian sausage would have been a good addition, but this is definitely a good, easy, vegetarian/paleo dish.

PALEO SPAGHETTI

1 spaghetti squash

2 Tbsp olive oil

3 cloves garlic, minced

1 medium onion, diced

2 cups fresh mushrooms, sliced

Big bunch of kale

1 zucchini, diced

1 can stewed tomatoes, plus some tomato sauce/tomato paste depending on your thickness/quantity desires

Pepper, red pepper flakes

Preheat oven to 400. Slice squash in half and scrape out seeds. Lay squash flat side up on a cookie sheet and cover with foil. Bake for 1 hour or until flesh is tender and easy to scrape out with fork.

Meanwhile, heat olive oil in a pan over medium heat. Add garlic and cook till fragrant. Add onion and mushrooms. Cook till juice is released from mushrooms and then evaporated. This will be awhile – mushrooms will shrink in size and start to brown. When they start to brown, add kale and zucchini and sauté until kale reduces in size. Add tomatoes, some sauce if handy, tomato paste (I use a few tablespoons of the stuff in a toothpaste-looking tube) and stir. Simmer until desired thickness, or until squash is done.

Scrape out squash into bowls (you may have to wait awhile for it to be cool enough to handle) and top with sauce.

...And in other news, the hubby has been sick with pneumonia since last Wednesday. He looks like a giant caterpillar, hunkered down in his sleeping bag all day. Poor Tom...