Dinner Tonight!
Posted by Karina on January 21, 2010 - Posted in Recipes There are 5 comments, Add yours!
Admittedly, under the crazy context of this past weekend, food intake was either non-existent, poor quality, or both. Lack of sleep, high stress, and loud drumming.... that is a perfect storm for bad food decisions! If you were part of this mayhem...get back on track and start eating right (and feeling better!) TODAY. Here’s a great squash recipe to make tonight! Enjoy.
2 jars of your favorite paleo friendly Italian red sauce, aka- spaghetti sauce
1 can of tomato paste- the small one
1 14 oz can of diced tomatoes
1-1.5 lbs grass fed ground beef, or ground turkey
1 lb of favorite sausage, whether it’s links or ground
14 oz can of olives
1 tbsp fresh ground garlic
Healthy dash of Italian seasoning
Noodles-
1 spaghetti squash
Directions-
Heat oven to 375-400 depending on how your oven cooks. Poke holes in spaghetti squash all over like you would a potato. I use a knife because it is such a hard, thick skin. Bake for 1 hour and 10 minutes. Cut in half long way. Scoop out the seeds with a spoon. Now use a fork to scrape out the “noodle” like filling. If you find your noodles are hard and lumpy when you use your fork then place the whole squash back in the oven with each cut open part facing the top of the oven. Continue to cook for another 10-20 minutes. When fully cooked the noodles will come out effortlessly and place them right into your serving bowl. Cover with tin foil to keep hot.
Brown the meat for the sauce while the squash is cooking. When done, brown and let sit for a few minutes. Add all other ingredients to large sauté pan and mix thoroughly, and then add browned meat. Cook to a boil and then turn on low while squash continues to cook. When the squash is finished place sauce over noodles into serving bowl and serve!
Comments
We were lucky, our power came back on at 4:30, just in time for dinner! Karina: you and I must be on the same wavelength, this is what I had for dinner last night 
Spaghetti was one of my favorite meals pre-Paleo, so thank goodness for spaghetti squash otherwise I couldn’t make it! I also enjoy spaghetti squash with a little bit of butter and some garlic salt. Mmmmmm… Garlic…
mmmmmmmmmmmmmmmmm that sounds so delicious! and now that i can cook without wretching again, perhaps i will try this one! other than some m-n-m’s the other day, food’s been prrettyy good, yesterday was 3 eggs, 3 bacons, and 1/2 c sweet tatoe n onions, lunch was 4 oz steak and 3/4 c sweet tatoes n onions, some thai chili lime cashews and an apple for snack, and an 8 oz steak w/salad dressing covered raw broccoli for dinner. Probalby i should try eating twice that much. i think i made a kidney yesterday - that’s tough work… 
Cooked this yesterday it was very tasty and there is a lot left for lunches....
I did have to cook the Squash for a good 1hr 1/2.
Thanks…
When I’m short on time, I cut my squash in half, scoop out the seeds and place it face down on a cookie sheet. I cook it at 375 for about 45 minutes, and usually it’s done
I am SO GLAD to be back on track! Yesterday I had 2 egg muffin cups with 1/2 an avocado, a kick ass chicken salad with HB eggs, chopped veggies and homemade balsamic vinaigrette, and homemade beef stew....and two squares of dark chocolate. =) All good food choices...Thanks to my girl Gina for taking care of me when the power was out!!
How about everyone else? How’d you manage with out power...I know Johny L. barbqued a sweet potato…