March 16, 2014

Homemade Paleo Spaghetti

2 tbs. olive oil
3 large cloves garlic, diced
1/2 onion, diced
1/2 green pepper, diced
1 pkg. ground turkey
1 can (28 oz) All Natural Diced Tomatoes
1 can (15 oz) All Natural Tomato Sauce
~1 tbs. oregano
~1 tbs. parsley
~1 tbs. basil
1 tsp. crushed rosemary
dash crushed red pepper
1 can All Natural Tomato Paste
1 spaghetti squash

Heat olive oil in a large pot. Add garlic, onion & green pepper. Sautee until tender. (I forgot the green pepper and added it when I added the ground turkey, but it's better to add it here so it can soften with the other veggies.
Add ground turkey and brown completely. Drain the grease using the lid to keep everything in the pot. Add diced tomatoes and tomato sauce. Mix everything together and simmer for about 5 minutes. Add seasonings. Reduce heat.
Mix all together and simmer. After about 20 minutes, add 1/2 of the can of tomato paste. Mix together. Cover and simmer over Low heat as long as you can until dinner. I started mine around 1:00pm for dinner at 7:00pm. Stir occasionally, so it doesn't burn. If it gets too hot or is consistently boiling, turn it off for a few hours. Tip #17: Use spaghetti squash in place of noodles in your favorite recipes. Poke holes in a spaghetti squash with a knife. Put the spaghetti squash in the oven at 350 about an hour before you plan to sit down. Pull it out and cut it in half length-wise. Scoop out the seeds and center part. Use a fork to shred the squash into "noodles."

No comments:

Post a Comment