Well, our Paleo Diet Fast officially ended on Sunday. The fast in general has been great. Mike and I had been praying for some specific things and while some of them did not happen yet, I am believing whole heartedly that God has perfect timing and he will bring those things about when it is the right time. What the fast did bring about:
- Renewed Vision for the Year
- Closeness in our Marriage
- Closeness to God, I feel like I can hear his voice again 🙂
- Boldness to step out in faith for the things I believe God has called me to, namely this blog! I want to be the next SkinnyTaste or Pinch of Yum! 🙂
There are many more things that I could go into but I will digress.
Today is our monthly roundup of themed dishes hosted by Gina @ Kleinworth & Co. and this month the theme is Winter Comfort Food!
When I think of Comfort Food I immediately think of Pasta, garlic bread, and a glass of wine. Now, since I am still on this Paleo kick I decided to change up the tradition noodles and made these amazing Spaghetti Squash Noodles! Then topped them with this gluten-free and Paleo Bolognese Sauce. Now, for those of you who don’t know what Bolognese sauce is, it is basically an Italian Meat Sauce. And it is absolutely delicious. This one has a bit of a twist to it too with some cinnamon in it. It is sweet, salty, hearty, light, and all kinds of yummy!
To get started, cook your Spaghetti Squash Noodles. In the meantime, heat a large skillet to medium high heat. Add 1 tablespoon of coconut oil, once melted add 2 small onions diced. Saute for 10 minutes, until slightly caramelized.
Add 4 minced garlic cloves, saute for 30 seconds. Add 2 cups of diced carrots and 4 strips of diced bacon. Saute for 5-7 minutes. Add in 1 lb. of lean ground beef and cook until no more pink, about 6-8 minutes.
Add in 2 tablespoons of basil, 2 tablespoons of oregano, 2 tablespoons of parsley, 1 tablespoon of thyme, 1/2 teaspoon of ground cinnamon, salt & pepper. Stir to combine everything.
Add in 28 oz. can of crushed tomatoes and 15 oz. can of diced tomatoes. Bring to a boil and simmer for 15-20 minutes to let all the flavors combine.
Serve over Spaghetti Squash Noodles.
- 3-5 lbs. of spaghetti squash
- 1 tablespoon coconut oil
- 2 small onions, diced
- 4 garlic cloves, minced
- 2 cups of carrots, diced
- 4 strips of bacon, diced
- 1 lb. lean ground beef
- 2 tablespoons of basil
- 2 tablespoons of oregona
- 2 tablespoons of parsley
- 1 tablespoon of thyme
- ½ teaspoon of ground cinnamon
- salt & pepper
- 28 oz. can of crushed tomatoes
- 15 oz. can of diced tomatoes
- Cook your [Spaghetti Squash Noodles | https://www.joyfulhealthyeats.com/how-to-cook-spaghetti-squash/].
- In the meantime, heat a large skillet to medium high heat. Add coconut oil, once melted add small diced onions. Saute for 10 minutes, until slightly caramelized.
- Add minced garlic cloves, saute for 30 seconds. Add diced carrots and strips of diced bacon. Saute for 5-7 minutes.
- Add in lean ground beef and cook until no more pink, about 6-8 minutes.
- Add in basil, oregano, parsley, thyme, ground cinnamon, salt & pepper. Stir to combine everything.
- Add in crushed tomatoes and diced tomatoes. Bring to a boil and simmer for 15-20 minutes to let all the flavors combine.
- Serve over Spaghetti Squash Noodles.
I’m sharing this recipe as part of January’s Recipe Round-Up.
I have teamed up with a wonderful group of talented gals to bring you some of the best COMFORT FOOD recipes you’ll ever find.
Check out all the other recipes by these AMAZING bloggers that have joined in this month.
I love using spaghetti squash! I never buy/use regular pasta anymore!
I am a vegetarian, but always make a hearty sauce to top it with (or use vegan cheese to make mac and cheese!)
oh… the vegan cheese sounds interesting. I will have to try that next time. Thanks for sharing Tamar!
wow, so appetizing…nice pictures, looking for spaghetti squash recipe, I’ll try this one, thanks for sharing.
Thanks so much Amallia. You will love it! I’m definitely making this one again soon. The squash in this dish mixed with the salty bolognese is awesome!
I finally tried my favorite spaghetti sauce with spaghetti squash last fall, and I liked it better than pasta! I prefer it with squash now, and don’t feel deprived in the slightest. This looks delicious, Krista!
I know right! So delicious! Yeah for another spaghetti squash convert! 🙂 Thanks for stopping by and the sweet comment marcie!
I have always wanted to try this with squash. This might be the push I needed to make it!
Kim it was my first time doing it and I love it. Definitely doing this from now on. I love the flavor the squash adds to the dish, plus it feels so much lighter on your tummy. 🙂
Great job on the Paleo Fast Krista, this bolognese over spaghetti squash looks amazing! Love that you are still on your Paleo kick and I can’t wait to give this dish a try 🙂
Thanks so much Kelly, you are always so encouraging and sweet! 🙂
Sphagetti squash is one of my favorite ways to make our pasta nights healthier without giving up that glass of wine!! I love the cinnamon twist in the bolognese sauce. Can’t wait to try this meal!! Ps: I’m so happy to hear your fast was so successful!! Loved all the recipes you shared.
haha… so with ya on that glass of wine girl. 🙂 Would be perfect with this meaty bolognese.
Thank so much on the encouragement through the fast, you were so sweet. I will probably still stick to the “paleo way” minus that occasion sweet treat or bread. 🙂
Looks so hearty and satisfying! Love the addition of cinnamon…
Thanks Allie, that cinnamon is a fun twist. You get the taste right at the end of the bite and I love it. 🙂
That’s awesome Krista! It’s so great to hear that your fast brought about the closeness you were desiring. Did you see my posts on fasting this month? Argh! I had to repent and renew my mind. There’s so much more to it than just giving up food.
I need to try Paleo for a bit and see how I do and I’ve been meaning to try spaghetti squash but have yet to get around to it. Looks amazing!
Blessings to you friend!
Thanks Melanie! I didn’t see your post, I will have to search back and look, what’s the title?
You definitely should try Paleo, it really is great, minus the whole no sweets, dairy, or bread thing. {haha… which is almost everything I was eating before :)}
Thanks so much for the words of encouragement Melanie, it means alot!
I LOVE spaghetti squash! The only thing I don’t love about it is that it’s so darn hard to cut in half. But it’s totally worth it. Pinned this recipe to my healthy group board. Have a great evening, Krista!
haha.. I know. I almost cut my fingers off, literally put all my weight on it. I thought I was gonna stab myself trying to get the knife back out. eek! But your right, so totally worth it. 🙂 Thanks for the pin friend, have a great rest of the night.
I’m thinking of trying this with ground turkey just cuz our Paleo diet includes so much red meat.
yeah, that would totally work because you still have the bacon that would give it flavor! Hope you enjoy Bethany!
We were paleo followers for a while, but we decided to modify the diet to fit our family. I’ve always wanted to try spaghetti squash or zucchini pasta. Thanks for the recipe! 🙂
Yeah, we modify it a little bit to meet our family as well. 🙂 Spaghetti Squash noodles really are great and have a much better flavor than pasta in my opinion, it adds more flavor to the dish. Hope you get a chance to try it Dee! 🙂 Thanks so much for stopping by.
I love spaghetti squash! Can’t wait to give it this a try! Thanks for sharing at The Weekend Retreat hope to see you back on Thursday!
I am a spaghetti squash convert, totally using it for pasta from now on. 🙂
I am a novice when it comes to cooking, and, I’m into the paleo thing. I really appreciate the pictures and step by step instructions. I made this recipe tonight, while it didn’t look like ur pictures, I thought it was very good! When herbs are called for, is the measurement referring to dry or fresh? Thanks again. Ur blog is a wonderful learning tool.
Oh, so glad you enjoyed it Jen and appreciate the step by step. 🙂 Yeah that you enjoyed the recipe girl!
When I have herbs in the recipe, I am referring to using dry herbs {unless otherwise stated}. However that being said, you could always use fresh herbs instead of the dry. It just needs to be double because fresh herbs don’t pack as much punch as dry. {ex. if a recipe calls for 1 teaspoon of dry basil then I would do 2 teaspoons to 1 tablespoon of fresh basil} Hope that helps, glad I’m helping ya learn girl, thanks my goal. 🙂