Wednesday, January 30, 2013

Paleo Baked Spaghetti

2 spaghetti squash cut open, seeds removed and baked on 350 for 45 minutes, ( I used 1 1/2 and used the other half for another use)
1 22-25 0z (or as close as you can get) can organic tomato sauce
1 6 oz can organic tomato paste
2 tbsps oregano
1 tbsp. basil
3 cloves garlic minced
1 tsp pepper
1 tsp rosemary
1 tsp marjoram
1 pound sausage or turkey sausage
1 onion chopped
1 green bell pepper chopped
2 cups vegan mozzarella cheese
2 eggs
1 Tbsp Arrowroot powder
Oil or spray

Optional- use a 22-25 oz jar Organic Spaghetti Sauce instead of tomato sauce and all the seasonings, read the label, pick the one with the least ingredients.  If the taste is not Italian enough, you can always add seasoning to the sauce if needed.  I always use the minced garlic with both the spaghetti sauce and the tomato sauce.

Cook spaghetti squash and remove strands (spaghetti)

Spray a skillet with sunflower spray or melt coconut oil in a skillet over medium heat.  Brown meat, onion, garlic and peppers

Drain meat and return to skillet

Add sauce and seasonings and simmer on medium heat for about 5 minutes or until heated through

Pre heat oven to 350

Spray a 13 x 9 inch glass dish

Mix spaghetti, arrowroot powder, and egg and pour into the dish, mix well and right away as arrowroot powder clumps

Pour meat over spaghetti

Cook for 30 minutes, cover the top with the cheese and bake about 10 additional minutes

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