Paleo in a Pinch

HEARTY MEAT SAUCE AND SPAGHETTI SQUASH

This recipe is inspired by kindness.

My husband and I ran the 2012 Hood 2 Coast relay this summer. We totally scored by snagging two spots on a team with fellow ‘Industrial CrossFit’ peeps. Sweet!! Our team of 12 divided into two vans, heavily decorated with team spirit. We sent 6 team members in Van #1 to the starting line at Mt. Hood early Friday morning. By Saturday afternoon, after relaying 36 legs with less than a few hours of sleep, van #2 crossed the finish line in Seaside, OR. Within 27 hours we collectively logged 200 miles from Mt. Hood to the Coast. It was a blast! Here is a pic of our team — Kickin’ Asphalt. Aaron and I are on the top row to the right, next to Jake our AWESOME driver – we appropriately nicknamed, Cap’n.

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Less than 9 hours into our race, the Best. Thing. Ever. happened when we approached one of the major exchanges in downtown Portland. I got a text from Shawna, one of our friends from CrossFit. She was like, “I thought you guys might be hungry, so I made dinner for your team”. SAY WHA?!

Shawna had prepared enough Paleo food to feed a small army!! God bless her!!

We pulled into our driveway. Exhausted. The clouds parted and the angels sang as we saw the care package Shawna had left on our doorstep. A large bowl of spaghetti squash noodles. A soup pot filled with rich meat sauce made with veggies from her garden. AND!! A pan of Paleo brownies. We were one happy Paleo lovin’ CrossFittin’ family — being well fed right smack in the middle of Hood 2 Coast.

Fast forward 3 weeks. Freshly recovered from Hood 2 Coast; our war wounds have healed. Only jolly-good-times exist in our memories. Especially the memory of Shawna’s meal. Jolly good!! I don’t know what stands out more. How amazing to have such a caring friend – or – her amazing MEAT SAUCE!!

Anywho, I’ve been dreaming of this sauce for one too many nights!! I had to make my own. It was so fun to make spaghetti squash for the first time, too. You’re in for a real treat with this recipe!

HEARTY MEAT SAUCE AND SPAGETTI SQUASH

1 lb. Italian Pork Sausage

2 lb. 100% Grass-Fed Ground Beef

1 Green Pepper, chopped

2 Onion, chopped,

6 Garlic Cloves, minced

2 large cans Crushed Tomatoes

1 small can Tomato Paste

2 TBSP Fresh Italian Herbs, chopped or 1 TBSP dried

2 Bay Leaves

Salt & Pepper

1 Spaghetti Squash

In a large sauté pan, brown beef and sausage over medium heat until no pink remains.

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Preheat oven to 350 degrees. Cut spaghetti squash in half, lengthwise. Scrape out all seeds. Place skin side down on baking sheet. Bake 45 minutes.

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Drain meat of fat. Remove meat from pan, set aside. In the same pan, sauté green pepper, onion and garlic 3-5 minutes. (Add a bit of olive oil if your pan is too dry)

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I am very pleased to report that my Organic herb garden is still alive and thriving!! It turns out, daily watering really helps! For my Italian blend I added marjoram, parsley, thyme, basil and oregano.

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Add meat to the pan with sautéed veggies. Toss in crushed tomatoes, tomato paste, herbs, bay leaves, salt and pepper. Bring to a boil. Turn heat down to low and cover with a lid. Simmer 45 minutes.

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Meanwhile, when spaghetti squash is done cooking and cooled to the touch. Take a fork and scrape the squash into a bowl. This is the coolest thing – if you’ve never made a spaghetti squash, you’ll be impressed to see the squash naturally comes out noodle sized!! How fun and useful is that?!

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Layer the meat sauce on top the spaghetti squash. Brace yourself, I guarantee you’ll be going back for seconds on this one!

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‘Hearty Meat Sauce and Spaghetti Squash’ is perfect for the chilly Fall and Winter months. AND a great meal to bring to friends!

From my kitchen, to yours…. Enjoy!!

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