One of the Paleo tricks I’ve learned since being on this diet is using spaghetti squash to make “noodles.” It’s really amazing, you cook the squash and the flesh comes out just like pasta! The taste is mild, but the texture is just a little bit more vegetable-y than real pasta–but all in all, a great way to fool yourself!
I like to make this in the morning in a crock pot so it can cook nice and slow and it’s ready by dinnertime.
- 1 spaghetti squash
- 1/2 lb of ground beef
- 1 quart of Gut-Healing Bone Broth
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 1/2 teaspoon of oregano
- 1 teaspoon of salt
- 2 tablespoons of tapioca starch
To make the noodles, preheat your oven to 425˚.
Cut the squash in half (hot dog-wise, not hamburger) and scoop out the seeds and stringy stuff.
Put halves face down on a foil-lined baking pan.
Cook for 30 minutes.
Meanwhile, to make the meatballs, add the beef, basil, marjoram, oregano, salt, and tapioca to a bowl and mix very well.
Add the broth to a crock pot.
Using a small cookie scoop, make little meatballs and add them to the broth.
At this point, if the squash is cool enough, you can scrape out the “noodles” from the rind and add them into the pot if you wish. But they taste better added in when the broth and meatballs are done; you can store them in the fridge until needed.
Set your crock pot to the lowest possible setting.
Elimination Diet safe: Yes! (Just substitute squash noodles for rice noodles)