Paleo Spaghetti Bolognese

Mix all ingredients, except squash, in the bowl of a crockpot. Cook on low 8 hours.
You could mix all ingredients (except wine and broth) in a large Ziploc and freeze for later use.

Roasted Spaghetti Squash:
Slice squash in half lengthwise and scoop out all seeds.
Place cut side down in a large casserole dish and fill with water about 1/4 up the side of squash.
Cover with foil and roast 25 minutes.
Flip squash to face cut side up, re-cover, and roast an additional 20 minutes, or until skin is easily pierced with a fork.
Remove from oven and allow to cool to a point where it is easily handled.
Scoop out insides gently.
Top with Bolognese sauce.
[ingredients]

Bolognese
yield:
servings:4
prep time:
cook time:4 min
ready in:
Ingredients
  • 1 1/2 lb. cooked, organic, gluten free italian sausage
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 28 oz. can crushed tomatoes
  • 1 6oz can tomato paste, 1 tsp. fennel seeds
  • 1 1/4 C. water, 2 tsp. red pepper flakes
  • 1/4 C. vegetable broth, 1 tsp salt
  • 2 T. Truvia, 1 tsp pepper
  • 2 T. Italian Seasoning, 1 large spaghetti squash
  • 1 T. Herbes de Provence

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