Paleo Spaghetti

Another photo from Errol!

Who said you can’t  spaghetti when living a paleo lifestyle? Spaghetti is definitely a comfort food. Instead of using pasta noodles substitute it  for spaghetti squash. If squash seems a little bit too scary, try using whole wheat noodles for a healthy option.

Here is a basic bolognese sauce. I like my spaghetti sauce think and full of veggies, as I often just eat it on its own.


  • 1 Lb ground grass-fed beef. (the fattier the better);
  • 2 tbsp butter, lard, tallow or duck fat;
  • 1/4 cup chopped bacon;
  • 1 large onion, chopped and diced;
  • 3 cloves garlic, minced;
  • 3 carrots, diced;
  • 2 celery sticks, diced;
  • 2 tsp dried oregano;
  • 2 tbsp tomato paste;
  • 1 bay leaf;
  • The equivalent of 2 cans whole meaty tomatoes;
  • Optional heavy cream (makes the sauce less acidic);
  • Optional salt and pepper to taste;
  • Fresh parsley for garnishing.
  • Spaghetti Squash= 1/2 a squash for each person

Squash: Heat oven to 350 (bake for 25 mins or until squash is soft)

  1. Cut your spaghetti squashes in half length-wise, remove and discard the seeds.
  2. Add salt & pepper
  3. Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check on them at around 25 minutes with a fork. It should easily break in strands to form pastas. Make sure not to overcook them because they will become mushy and won’t make pastas.
  4. Using a fork shred the squash into strands
  5. Place on a plate and serve with sauce!