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Published on April 10, 2013, by in Paleo Recipes.

Hi folks, I’m back from a bit of a hiatus– I apologize, military life sometimes requires me to travel and be away from my hobbies/other affairs for quite some time, so I hope you’ll understand.

I’ve been getting a lot of questions lately about whether pasta is paleo or not. In fact it really isn’t the pasta that’s not paleo, but the sauces that we tend to put on them. If you go to the store and buy a can of Ragu, heat it up, and pour it on your pasta– that’s not paleo.

Why? Because these types of sauces come packed with sodium and other preservatives which are not only unnatural, but are also unhealthy. Take a look at this label from the back of a Ragu bottle:

 

paleo pasta dinner

Source: www.quitehealthy.com

In 1/4 cup of this pasta sauce there are 490 mg of sodium– that’s 20% of your daily value! And there are hardly any other healthy nutrients in the sauce; note the lack of vitamins and minerals.

So what can you do to make a healthy paleo pasta dinner with a sauce that is good tasting and good for you? I thought you’d never ask. Here’s a recipe courtesy of www.julianbakery.com

Courtesy of www.julianbakery.com

Ingredients (for the Meatballs):

• 1 lb ground beef (original recipe calls for ground turkey)

• ¾ cup onion, finely chopped

• 1 egg, whisked

• 2 tbsp Coconut Aminos

• 1 tsp each of garlic powder, salt, and pepper

Ingredients (for the Marinara Sauce):

• ¾ cup chopped onion

• 2 tbsp minced garlic

• 1 tbsp extra-virgin olive oil

• 2 cans diced tomatoes, no salt added

• Salt and pepper to taste

• 1 tsp oregano

• 2 tbsp fresh flat-leaf parsley, finely chopped

Ingredients (for the Spaghetti):

• Spaghetti squash

Ingredients (for the garlic toast):

• 1 slice coconut Paleo Bread™

• 1 tsp minced garlic

• 1 tsp butter

Directions:

1)      Preheat oven to bake at 350 F

2)      In a medium-sized mixing bowl, combine ground meat, onion, egg, coconut aminos, garlic powder, salt, and pepper.

3)      Form ground meat mixture into 1-inch balls, and place on two parchment-lined baking sheets.

4)      Bake at 350 F for 25 minutes.

5)      In a sauce pan, sauté onion and garlic in olive oil on medium heat.

6)      Once onion and garlic have reduced and infused the olive oil with flavor, add two cans of diced tomatoes.

7)      Add salt, pepper, oregano, and parsley to sauce and stir, combining all ingredients.

8)      Bring sauce to a boil, turn down to simmer, and let simmer for 20 minutes covered.  If sauce starts to boil when covered, then remove lid.

9)      While sauce is simmering, cut spaghetti squash in half and remove seeds.

10)   Microwave each half for 10 minutes, and scoop out squash with a fork into a bowl.  Alternative cooking method is baking the spaghetti squash.

11)   Toss spaghetti squash “noodles” with sauce, top with meatballs, and serve.

12)   Toast Paleo Bread™ to your liking.

13)   Add minced garlic towards the end of toasting, and then top of butter.

Prep Time:

• 15 minutes

Cook Time:

• 35-45 minutes

Serves:

• 4