Spaghetti Squash with Paleo White Bolognese Sauce

Name: Spaghetti Squash with Paleo White Bolognese Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium spaghetti squash ( about 2 1/2 pounds); Sea salt; Olive oil; 1 pound grass-fed ground beef; 1 rib celery (thinly sliced); 2 scallions (thinly sliced); 2 garlic cloves (minced); 1/2 teaspoon fennel seeds; 1/2 teaspoon sea salt; 1/4 teaspoon red pepper flakes; 1/2 cup dry white wine or chicken stock (see note); One 14.5 ounce can full-fat coconut milk; 1 cup beef or chicken stock (or water); 2 cups frozen chopped spinach or 5 ounces fresh (roughly torn)

Instructions

Prep:10minCook:45min

This tomato-free bolognese sauce is the perfect topping for spaghetti squash noodles. The whole combination is paleo and AIP-friendly. Just omit the fennel seeds and red pepper flakes if following an autoimmune paleo protocol and sub chicken stock for the white wine. You can add regular chopped fennel to the sofrito!

Updated at: Fri, 22 Nov 2024 00:32:58 GMT