recipe: paleo spaghetti & sauce

As of today, I have officially been fully Paleo for three weeks. 

Admittedly, however, it's been a little hard - especially since I am/was/still am a huge carb fanatic that currently works in an Italian restaurant.  Therefore, I am forced to watch others eat spaghetti on a daily basis. It's become a bit like food porn to me - bringing people their appetizers of fried calamari and juicy mozzarella followed by a healthy helping of cheesy ziti & alfredoed spaghetti with a side of garlickey breadsticks and watching them enjoy it.

It's torture.

So, as a good Paleo should, I decided to make my own clean version of spaghetti & sauce.
It's pretty damn good if I do say so myself. 
Sometimes, I even catch myself sitting in the kitchen thinking about this sauce just so I don't eat a breadstick.
That's dedication, people.

For your spaghetti, all you need is a spaghetti squash. Cheap, easy AND paleo - no carbs!
None of my local grocery stores except for Giant carried spaghetti squash so you may need to take a few trips around town or make a few phone calls to a few stores before finding one.

1. Hollow out the spaghetti squash (yeah, the inside is disgusting. I know, I know!)
2. Drizzle sparingly with olive oil, pepper & salt.
3. Place on a cooking sheet inside of a 400º for 40-45 minutes or until the squash is browned (see above)
While that is cooking, begin your sauce.

Sauce ingredients:
-Tomatoes (one or two at most!)
-Half an onion
-Two or three pieces of garlic
-Ground beef (as much or as little as you want)
-Two cans of tomato paste (check the ingredients - make sure there is nothing but tomatoes in your paste otherwise this sauce will not be paleo)
-Italian seasoning (agan, check what is in this!)
-Extra virgin olive oil

1. Throw a little olive oil into your frying pan (enough to coat the bottom, but not too much more otherwise the oil will overwhelm your flavoring). When it heats up, add your chopped up onions. Sautee until they are clear.
2. While the onions are sautéing, chop up your tomatoes into small pieces (or big, if you prefer!) & mince your garlic. When the onions are clear, add the tomatoes & garlic.
3. Stir until the tomatoes are cooked.

4. Add the ground beef and cook until there is no pink left.

5. Place your two cans of tomato paste into a warmed sauce pot.
6. When warm, add your ground beef, onion, garlic & tomato. Add italian seasoning to taste. Stir until combined & warm. Leave on low heat until ready to serve.

To make meatballs, take an egg and some ground beef & combine. Shape & place into the same oven (different pan!) as the spaghetti for five minutes.

When the spaghetti is done, place on a plate & drag a fork across the skin (hint hint: this is why they call it spaghetti squash!) Get it all off the hull. Combine with your sauce & top with a meatball.
Enjoy with a good book :)

My mouth might be watering again.