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.

Crumbled Veal w/ Crisp Sage & Lime

CRUMBLED VEAL WITH CRISP SAGE & LIME

4 veal leg steaks, evenly flattened
1/2 cup plain white flour
2 eggs, lightly beaten
1 cup dried plain breadcrumbs
2 Tblsp vegetable oil
3 Tblsp unsalted butter
1/2 pound fresh green beans, trimmed
ground black pepper, to taste
1/2 cup lightly packed fresh sage leaves
2 limes, juiced
1 lime, extra, quartered, to serve

Lightly coat the veal steaks with the flour, dip them into eggs and then coat evenly with the breadcrumbs.

Heat 1 tablespoon of the veg oil and 1 tablespoon of the butter in a large frying pan over medium-high heat. Add half the veal steaks and cook for 2-3 minutes each side or until golden and just cooked. Drain on paper towel and keep warm. Repeat, using another 1 tablespoon of butter and oil.

Meanwhile, cook beans in a saucepan of boiling water for 4-5 minutes or until crisp. Drain and toss with 2 teaspoons of remaining butter and pepper. Keep warm.

Wipe out the frying pan using a paper towel. Add the remaining 2 teaspoons butter and melt over medium-high heat. Add the sage leaves and cook, turning often, for 2-3 minutes or until crisp. Drain on paper towel. Add the lime juice to pan, stir well and remove from heat.

Serve veal chops with a drizzle of lime juice and topped with sage leaves, sided by the green beans and lime wedges.
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The sage leaves were AWESOME and we were snacking them all up. So don't skip that part! Be careful, they are easily burned!

Pork can also be used instead of veal, it can be a very expensive meat!