Recipe is from Diane Sanfilippo. She’s my Paleo Goddess. I listen to her podcast, read her blog, and treat her book  Practical Paleo like a bible. I took this recipe from her blog, and this recipe has become my staple! I cook a LOT of it at once and save it for the whole week. Remember that LEFTOVERS are key for people leading fast-paced lives!

grain-free ~ gluten-free ~ dairy-free ~ nut-free ~ seed-free ~ sugar-free

PREP TIME: 25 minutes
COOKING TIME: 60 minutes
YIELD: 4 servings

Ingredients: 

• 1 spaghetti squash
• Sea salt & black pepper to taste
• 2 tablespoons bacon fat or grass-fed butter
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 stalk of celery, fin
  ely diced
• 1 clove of garlic, grated or finely diced
• 1/2 lb ground veal or beef
• 1/2 lb ground pork
• 4 slices bacon, chopped
• 1/2 cup full-fat coconut milk
• 3 ounces (1/2 small can) tomato paste
• 1/2 cup dry white wine (optional)
• Sea salt and black pepper to taste

Preparation:

• Preheat oven to 375F.
• Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
• Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
• While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sautée the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
• Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
• Add sea salt and black pepper to taste before removing the sauce from the heat.
• Serve over the roasted spaghetti squash.

Let me know how you like it!