How to make Spaghetti Squash with a Spicy Caveman Sauce
November 4, 2013
“Caveman sauce!” Like cavemen used to cook? Well, no but I am sure if they had this sauce they would not have been shy about gulping it down!
This is another one of my Paleo-talian recipes (remember the Carpaccio?) kinda like Sarah Fragoso does, except I am Italian living in Chico CA, and she is a Chicoan who went to Italy…But I am sidetracking here!
I called this the Caveman Sauce because it is a kind of cornerstone for a lot of dishes. Having been created with an eye on the classic Bolognese and one on the Amatriciana, and an afterthought of creamy marinara, which we call Salsa Rosa. then for good measure I decided to add a spicy note. why not, too creamy and sweet is for the meek. Well, what does it have to do with caveman?? It is the name of my blog, if you did not notice….so let’s say it should be like a signature sauce, right?!
Oh I almost forgot to mention, This is the first recipe this week with our Fall seasonal produce from the Farmers Market!! I especially liked the combination with spaghetti squash, which gave it a juicier texture than regular noodles and was more fun to eat!
2 small chiles (like peperoncini or chile de arbol)
sea salt and pepper to taste
About an hour before you start take the meat out of the refrigerator and let it come to room temperature, this will make it easier to brown, without running the risk of releasing too much juices and boiling it instead!
On a high flame pre-heat a stainless steel skillet, then crumble the beef in it and let it sit without stirring until the bottom side starts getting nicely browned.
Now start stirring and breaking it up and keep browning it on all sides.
In case too much liquid forms, you can pour it out, or remove part of the beef to a plate until all the liquid has dried out, then add it back in.
When nicely browned all over, remove the beef from the pan (you can put it back on that plate you used before)
Now put the bacon into the pan, lower the flame and saute gently for about 5 minutes.
In the meantime cut the carrots into rounds and add them to the bacon.
keep sauteing for about 5 more minutes or until the bacon is well done.
You can now add the beef back in. Salt and pepper liberally, add the chilies, either whole or crushed, depending on the level of spiciness you desire.
Lower the flame to a minimum and let the sauce simmer for at least one hour, paying attention not to burn it! In case it gets too dry you can add a bit of water and let it cook more.
In the meantime cut your spaghetti squash in two and clean out the seeds with a spoon.
Now place it on a greased (coconut oil is good for this) cookie pan face down and put it in the oven. Turn the oven to 350 degrees and bake for 45 minutes or until the squash feels soft when poked with a fork.
When the squash is ready scrape it out of the shell with a fork, fluffing it up nicely. you can now toss it lightly with a tablespoon of ghee or organic butter. Sprinkle lightly with salt and place in serving bowls.
When the sauce is ready to serve, stir in the coconut cream.
Now scoop the sauce over the warm spaghetti squash and serve immediately.
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