Spaghetti Squash Bolognese [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SPAGHETTI SQUASH BOLOGNESE

1 spaghetti squash
sea salt & black pepper to taste
2 Tblsp grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove garlic, minced
1/2 lb ground veal or beef
1/2 lb ground pork
4 slices bacon, chopped
1.2 cup full-fat coconut milk
3 ounces tomato paste
1.2 cup dry white wine (optional)
sea salt & black pepper to taste

• Preheat oven to 375 degrees F.
• Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a making sheet. Roast for 35-45 minutes -- until the flesh of the squash becomes translucent in color and the skin being to soften and easily separate from the "noodles" that make up the inside.
• Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
• While the squash bakes: In a large skillet over medium-high heat, melt the butter, and saute the onions, carrots and celery until the become translucent, Add the garlic and cook for an additional minute.
• add the ground ceal, pork and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine, and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out.
• Add sea salt and black pepper to taste before removing the sauce from the heat.
• serve over the roasted spaghetti squash.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Veal Chops & Spaghetti Squash

VEAL CHOPS WITH THYME AND ROSEMARY

2- 8-oz veal loin or rib chops about 1-inch thick1 tablespoon of vegetable oil3 tablespoons vegetable oil3 cloves garlic, minced2 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme

• Preheat the oven to 250°F.
• Season the veal chops well with salt and pepper.
• In a small bowl, mix 1 tablespoon of vegetable oil with the garlic, rosemary and thyme spread the mixture over both sides of the chops.
• Heat an oven-proof skillets over medium high heat.
• Heat oil over high heat and when hot, place the chops in each skillet and sear the meat for approximately 3 minutes per side.
• Serve warm and with the spaghetti squash.

SPAGHETTI SQUASH

• Preheat oven to 375 degrees F.
• Slice spaghetti squash in half across the smaller width. Remove the seeds and "guts" using a big spoon.
• Invert the squash sides on a cookie sheet and cook for 45 minutes.
• Remove squash from oven and let cool for 15 minutes or until easy to handle.
• Use a fork and scrape out the squash and place into a bowl. 
• Sprinkle a couple tablespoons of brown sugar and a few tablespoons of butter and mix thoroughly until it is all melted.
• Serve warm with veal chops.

DK Challenge: Edible Bowls

THE DARING COOKS APRIL CHALLENGE

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

What a fun challenge this was! And I've found more examples all month long of other things in edible bowls, and I've put them on the bottom of this post.

SPAGHETTI SQUASH SOUP 

SS Soup in the SS shell bowl, lined with the SS strings

Here is the soup recipe I used:

1/2 spaghetti squash baked in an oven
Butter or olive oil
1 large chopped onion
4 minced garlic cloves
1 tablespoon of minced ginger
1 teaspoon of curry powder
6 cups of either vegetable or chicken stock
Salt and ground pepper

Bake the spaghetti squash in a pre-heated oven at 350 degrees F for almost 40 minutes and scoop it out once it has cooled.

In a sauce pan add some butter or olive oil on medium flame and add the onions. Cook the onions till they soften, then add the ginger, garlic, and curry powder. Stir it for about 2 minutes.

Puree the squash in a blender and add it to the sauce pan along with the vegetable or chicken stock. Stir it continuously for about 10 minutes.

Season the soup with salt and ground pepper, serve it with some grated spaghetti squash.

OTHER EDIBLE BOWLS

Tuna in Celery Boats