Monday morning I was trying to decide what on earth to make for dinner. On the first few stages of GAPS intro, there are limited ways in which to cook any of your meats. It all has to be cooked in liquid. The thought of another piece of meat or chicken cooked in that way made me want to forget about eating altogether!
Then I remembered someone on the GAPS Yahoo Group mentioning they made a modified spaghetti meat sauce. I realized I could do that, too, and serve it over spaghetti squash. Ah, variety!
A few years ago, when we were first venturing into using more whole foods in our diet, we had some friends who told us that they will sometimes substitute spaghetti squash for actual pasta noodles. They described how to do it and we gave it a try. Yum! While not my hubby’s favorite dish, he is willing to eat it from time to time. In the past, I’ve also done half pasta and half spaghetti squash. It’s a great way to make one of my favorite meals without grains.
I didn’t use a recipe. I know, shocking! I’m usually quite the recipe follower, but over the last few months I’ve been starting to experiment a bit with making familiar dishes on my own. I’ve actually been rather successful! Below I’ll tell you what I did to make this dish, but be warned, I didn’t measure anything.
To start, I cut 1 spaghetti squash in half. I removed the seeds (be sure to save them!) and the stringy bits. I then brushed each cut half with a little bit of ghee. Normally when baking spaghetti squash I’ll use olive oil, but since I’m not to that stage on intro yet, I thought ghee would be a nice substitute. I put the cut side down on a baking sheet and baked for 45 minutes at 375 degrees. I then turned the squash over so that the cut side was up and baked for another 10-15 minutes. You’ll know it’s done once the strands of squash pull apart and look like spaghetti.
While the squash was baking, I made the meat sauce. In hindsight, it would have been better to start the sauce much earlier in the day and let it simmer for longer. I think it would have improved the initial taste of the sauce. It’s gotten better over the last couple of days.
I sautéed 1 large yellow onion and a couple of cloves of garlic in a bit of tallow. Once they were soft, I poured some beef broth into the pot and added 2 pounds of ground grass-fed beef. I simmered this in the broth until it was cooked through. I then added 2 large jars of strained tomatoes; I used the Bionaturae brand. I added Celtic sea salt and freshly ground black pepper. I also mixed in freshly chopped herbs from my herb garden: basil, oregano, and thyme. I’m a bit hazy on when dried herbs are allowed on GAPS intro, but I figured since it’s summer and I have fresh ones out on my balcony, I’ll just stick to those! I did wish, though, that I had picked up some parsley. I think that would have been a nice addition. I let the sauce simmer until the spaghetti squash was done.
After the squash had finished baking, I let it cool for a few minutes. Then all you have to do is take a fork and scrape along the spaghetti squash and out come all of the little strands. One squash will provide you with a large bowlful. You just have to put some of it on a plate, ladle some of the meat sauce on top, and dinner is done! I served it with a little sauerkraut on the side and a cup of chicken broth. What a nice change for dinner!
If you’re looking for a change in your dinner routine, even if you’re not doing GAPS, I hope you’ll give this a try. Let me know how it turned out for you!