Paleo Spaghetti Squash Bolognese

Experimenting with recipes for each of the types of diets I’m planning on trying is going to be key to having any success. I have tried some Paleo recipes off the internet for health bars and some other things, but I only have one Paleo cookbook in my library, Practical Paleo, by Diane Sanfilippo. This is the first entree I’ve ever attempted from this book. I was hoping for the best based on the description.

It’s not substantially different than a traditional Bolognese recipe.  The ingredients are obviously slight different.  Obviously the spaghetti, or whatever favorite pasta you have, has been replaced by spaghetti squash.  The milk, or cream, that you often find in a recipe for this has been replaced with coconut milk.  The prosciutto or pancetta has been replaced with bacon, and the olive oil with butter or bacon fat (although I imagine any of those original ingredients are allowable under Paleo).

I didn’t follow the recipe exactly, though.  I chose bison meat and lean veal since I was looking for something a lot leaner than the original recipe.  I also didn’t have celery so I instead added some fresh Italian parsley instead.  I also doubled the tomato paste content since it just didn’t seem to have the right color with the original amount.

I really liked this recipe.  I ate about one and a half portions on 3/4 of a spaghetti squash and I was totally stuffed half way through.  I therefore firmly believe that a standard recipe would create four filling servings.  Next time I’ll have the celery, although I think the parsley was a fine enough swap out.  I’d also probably change the tomato paste out for a 28 ounce can of crushed tomatoes and let it simmer down a bit.  I just like it to be a bit more tomatoey.

Overall though, I highly recommend this recipe.



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