Butternut Squash and Black Bean Tostadas – black beans seasoned with chili powder and lime juice on top of butternut squash and crunchy tostadas. Topped with queso fresco and crisp lettuce. Perfect for meatless Monday!
Did you watch It’s the Great Pumpkin, Charlie Brown last night? I’m not a huge Peanuts fan but the kids and I watch it every year.
And every year I feel bad because my husband loves Peanuts but he’s never home to watch it!
Him not being home also explains all the meatless meals we’ve been eating lately. I can’t even tell you the last time I cooked something with meat.
Mostly because I don’t want to buy it and have it go bad when I inevitably decide to just have wine and graham crackers for dinner every night.
But also because I’d rather spend my grocery money on candles and dog sweaters.
Spaghetti Squash Bolognese – your favorite pasta dish made healthier! Rich paleo bolognese on top of spaghetti squash noodles – you won’t even miss the pasta!
If I had to pick my last meal, this would be it.
I know. Spaghetti squash? Really, Amanda?
But, like, there’d also be some Twizzlers and VooDoo Zapp’s and definitely a Coke or 7 so don’t think spaghetti squash is it for me.
But this is my absolute favorite real food ever.
I always forget how much I love it until I decide to buckle down and do some meal prep to keep us on track and then I make it every week because we become obsessed with it and end up trying to hide the last serving from each other.
Because, marriage is fun.
Spaghetti Squash Bolognese!
So. It’s a lot of meat. Bacon, ground beef, ground pork. But that’s really all there is to it. It’s just veggies (I tend to double the carrots to bulk it up a little more), tomato paste, and coconut milk. And then you serve it over spaghetti squash noodles or if you have more carbs to play with, spiralized sweet potato noodles are so good with it.
It took me awhile to get used to spaghetti squash noodles but just don’t go into it thinking it’s going to taste like pasta. It’s not pasta – it’s still a veggie but it works perfectly with this super rich paleo bolognese.
If you can find a paleo-friendly sausage or turkey sausage, I suggest using that instead of the ground pork since it’s already seasoned and everything but if you can’t find it, no big deal. Just use the ground pork and add more some Italian seasoning or crushed red pepper flakes or whatever.
Yield: 6 - 8 servings
Spaghetti Squash Bolognese
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
4 slices bacon, diced
1 pound lean ground beef
1 pound ground pork, or paleo-friendly turkey sausage
1 teaspoon ghee
1 white onion, diced
1 1/2 cups diced carrots
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup chicken broth
1 6 ounce can tomato paste
1 cup full fat coconut milk
salt and pepper to taste
spaghetti squash, for serving
In a large stock pot over medium-high heat, cook bacon until almost cooked. Add ground beef and sausage and cook, breaking apart, until cooked almost no pink remains. Drain and set aside.
In the same pot, add the ghee, onion, and carrots and cook until the onion just starts to soften. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, chicken broth, tomato paste, coconut milk, salt and pepper, and the meat. Simmer until thickened. Serve over cooked spaghetti squash noodles or spiralized sweet potato noodles.
Butternut Squash and Crab Bisque – Whole Foods copycat recipe! Rich and delicious and full of fall flavor!
I have to tell you guys that I’m pretty excited to move on from Thanksgiving related recipes.
I had planned on one more post highlighting an idea or 2 for leftover turkey but… uhhh, there is no leftover turkey.
You guys have that problem too? My husband is a turkey fiend which works out nicely because when it comes to leftovers, he takes care of the turkey and leaves all the yummy sides for me!
So because I have no turkey left, I made you some soup!
I wandered into Whole Foods last week because Pam had told me that her Whole Foods has butternut squash breakfast sausage.
I bee-lined it to the butcher and asked about the sausage and, of course, our store doesn’t sell it but the butcher pointed me in the direction of their butternut squash and crab bisque. Being the polite girl that I am, I snagged a sample even though I don’t like butternut squash or crab.
Spaghetti squash is something I’ve wanted to try since I first found out such a thing existed. Squash that looks like spaghetti? Yes please!
I’m not going to lie to you, large squash is a pain in the butt to deal with. I had my sharpest, heaviest knife out and it still took me 20 minutes to slice this guy open! That really is the only difficult part though. After roasting it, the strands come out with no problem.
As far as taste, it was great! It was like a cross between butternut squash and yellow squash. It was the texture that threw me off. I don’t know why, but I expected the texture to be like spaghetti noodles. It was crunchy and a little weird. I went simple for my first time out with just a little marinara but I’ll probably pick up another squash soon to try this gratin from Pinch My Salt.
Slice spaghetti squash into halves and scrape out seeds. Place in a baking dish, flesh side up, and drizzle with the olive oil. Sprinkle salt and pepper over top.
Bake for 40-45 minutes, until you can slide a knife easily into the squash. Let cool until you can handle it; run a fork across the squash to separate all of the strands. Scoop strands out and serve with a sauce or bake them into something delicious.