I used to eat some kind of sausage pasta at least once a week pre-paleo, so I based this on one of my old staples. I think once you realize you can adapt old favorites (and I’m not talking crazy junk garbage but rather non-paleo meals), to make them much more system-friendly, Paleo eating becomes really easy and fun. Plus I have found that Paleo cooking is really forgiving with ingredients, so most substitutions will not disappoint! Feel free to play around with the recipe to make it yours 🙂
1. 1 lb ground garlic pork sausage (I got mine at Whole Foods)
2. 1 small spaghett squash (or half of a larger one)
3. 1/3 cup sundried tomatoes, chopped
4. 1/2 med onion, chopped
5. 3 garlic cloves, chopped
- 1/2-2/3 cup Fra Diavlo style tomato sauce, no sugar added (I used this, but use any without added sugar)
- salt, to taste
1. Preheat oven to 400 degrees. Slice your spaghetti squash down the middle lengthwise and scoop out the seeds and strings.
2. Place both halves of the squash face down on an aluminum foil lined baking sheet, and roast in the preheated oven for about 25 minutes or until the back of the squash can be pushed in a little.
3. While the spaghetti squash is roasting, heat a large skillet over med-hi heat and add the sausage, breaking up lumps as it cooks
4. When sausage is still a bit pink, add the onions and garlic and cook for about 2 minutes, until onions are translucent and sausage is cooked through. Stir as needed.
5. Add the sundried tomatoes and tomato sauce, stir, lower the heat to med, cover and cook a minute until heated through. Remove from heat. Add salt if you want.
6. When your spaghetti squash is done, remove from oven and use a fork to scrape the flesh lengthwise to remove all the spaghetti strands. Place all the spaghetti in the sausage mixture and toss to coat.
7. Relax, eat up, enjoy. You are a rockstar in the kitchen and it feels damn good!