Easy Primal Spaghetti

Easy Primal Spaghetti

Happy National Spaghetti Day. You don’t have to skip out on a plate of spaghetti today just because you decided to go Primal this year. You can still enjoy a nice spaghetti dish without all the carbs and wheat by making this simple meat sauce with julienne zucchini or spaghetti squash. This recipe is great if you want a nutritional Primal meal that’s super easy. Sure you can make your own spaghetti sauce like I did here for my silkworm spaghetti but sometimes dinner needs to be really easy to assemble. So for this recipe we use jars of spaghetti sauce. I look for two main things when buying spaghetti sauce for this recipe:

  1. Extra Virgin Olive Oil
  2. No Added Sugar

This may be pretty tough to find a sauce that meet those two requirements because most sauces have cheap cancer oil like canola oil and added sugar. So for this recipe I used these jars of sauce:

Clean spaghetti sauce
Clean spaghetti sauce with no added sugar and real extra virgin olive oil

So enjoy National Spaghetti Day guilt free and whip up some of this super easy sauce and noodles. We normally double the sauce recipe and make a bunch of frozen portions, so the photos below are a doubled portion of my ingredient list for the sauce. So don’t freak out if your pot doesn’t look that full!

Spaghetti Squash before oven
Spaghetti Squash before oven

Spaghetti Squash after oven
Spaghetti Squash after oven

Spaghetti Squash after shredding
Spaghetti Squash after shredding

Fresh herbs
Fresh thyme, basil & oregano

Zucchini before the microwave
Zucchini before the microwave

Zucchini after the microwave
Zucchini after the microwave

Grass fed ground beef
Grass fed ground beef

Sweet Italian pork sausage
Sweet Italian pork sausage

Finished sauce
Finished sauce ready to eat!

Plated ready to eat
Plated ready to eat

Easy Primal Spaghetti
Print
Ingredients
  1. 1lb Grass fed ground beef

  2. 1lb sweet sausage ground

  3. (or 2lb of any mix you like bison, boar, venison, rabbit, etc…)

  4. 2 25oz jar of clean spaghetti sauce

  5. Half stick of grass fed butter

  6. Handful of fresh basil, oregano, thyme

  7. Freshly grated parmesan (optional)

  8. 4 Zucchini or

  9. 1 Spaghetti Squash

Instructions
  1. My wife likes julienne zucchini for the pasta alternative and I like spaghetti squash. So depending on what pasta alternative you choose will determine what you start first. If you do spaghetti squash you’ll want to get that in the oven first. If you do zucchini you’ll do that last.

  2. Spaghetti Squash

  3. I like to bake the spaghetti squash based on the way Melissa Joulwan outlines in Well Fed because it comes out perfect every time. Turn the oven to 375° and place the squash, cut in half and seeds scooped out, face down on a parchment lined baking tray. Add 3 tablespoons of water to the tray and bake for 35 minutes.

  4. Once done baking let the squash cool. Then use a fork to scrape the flesh of the spaghetti squash into noodle like strands.

  5. Zucchini Noodles

  6. Use this julienne peeler and julienne 2 zucchini per person, so 4 for 2 people, and put in a microwave safe container and microwave covered for 2 minutes. Season with salt and pepper when out of the microwave.

  7. Spaghetti Sauce

  8. Cook the ground beef in a skillet until all the pink is cooked out. Season with salt and pepper. Chop up the meat so it's in small crumbles.

  9. Get the spaghetti sauce warmed up in a big pot like this on low. Once the ground beef is finished, add it to the sauce warming up.

  10. Then cook the ground sausage until cooked through. Once done add to the sauce also.

  11. Chop up all your herbs and toss into the sauce. Add in butter also and stir around so everything mixes together nicely. If the spaghetti squash is still going let it finish and keep the sauce on low flame until you’re ready to serve. If you’re doing zucchini then now you can get that going in the microwave.

  12. Once everything is done, assemble your plate and top with freshly grated parmesan if you like. Enjoy!

That's So Primal http://www.thatssoprimal.com/

Silkworm Spaghetti Sauce with Spaghetti Squash

This is my entry for Marx Foods Edible Insects Recipe Challenge

Please VOTE for my recipe here!

Silkworm Spaghetti Sauce with Spaghetti Squash
Silkworm Spaghetti Sauce with Spaghetti Squash

If you think that recipe title is a mouthful, just wait until you taste this recipe. If you didn’t realize already, crickets are the new kale. Well, in this case, silkworms are the new kale. Really the future of food may very well be insects. Ok I know that’s a pretty bold statement and I’m not suggesting they replace a nice pastured pork chop or grass fed ribeye, but they do have their place in our diet and we should consider adding more insects to our plate. You already know I’m a fan of Exo bars made from cricket flour. But I’m also open to different insects that we can consume. If I ever were to go to Thailand that is one thing I definitely look forward to checking out.

Awhile back I remember reading this post and was very much intrigued by the idea of adding more insects to our diet. I stepped in that direction with Exo bars but how can I step more in the direction of entomophagy? Well that’s where this recipe comes in because I got in touch with the nice people at Marx Foods to enter their edible insects contest. So I wanted to do a recipe that wasn’t an energy bar or snack or something. I wanted to look at a practical way of how I could incorporate insects into a meal our family would eat. So I contemplated all the meals we make regularly, one of which is a Paleo form of spaghetti. I prefer spaghetti squash as a wheat pasta replacement whereas my wife prefers zucchini noodles. Either would be fine for this recipe but I’m going to make this with spaghetti squash.

As for the sauce, that’s where the insects come in. Normally, when we make sauce, I either make a simple marinara from scratch or, if I’m pressed for time, I find a jar of sauce with no sugar and extra virgin olive oil (not industrial seed oil like canola oil). Then we usually add in some grass fed ground beef and ground pork sausage. But for this recipe I decided to replace the protein with insect protein – silkworms. Why silkworms? Well I just didn’t think crickets would be that good in spaghetti sauce. They would be a little too crunchy, but not the silkworms – they would be perfect. So let’s get on to the recipe!

Spaghetti Squash before oven
Spaghetti Squash before oven.

Spaghetti Squash after oven
Spaghetti Squash after oven.

Spaghetti Squash after shredding
Spaghetti Squash after shredding.

Silkworm
Silkworms.

Silkworm closeup
Silkworm closeup.

Fresh herbs
I like using fresh herbs from our garden. I encourage you to do the same if you have them.

Onion, garlic and silkworms
Onions, garlic and silkworms right before the tomatoes are added.

Sauce before stew time
All the ingredients before simmering for 1 hour.

Sauce after 1 hour
After 1 hour.

Ready to eat
Looks just like a regular plate of spaghetti…except it has bugs.

Yes, I ate it
Yes, I ate it.

I tried to get my wife to eat it…
I tried to get my wife to eat it…

She didn't, so I ate the rest
She didn’t, so I ate the rest.

Silkworm Spaghetti Sauce with Spaghetti Squash
Print
Ingredients
  1. 1 spaghetti squash
  2. 15g of silkworms (1 packet)
  3. 1T olive oil
  4. 2T butter
  5. 1/2 onion diced
  6. 2 cloves garlic diced
  7. 1 8oz can tomato sauce
  8. 1 14.5oz can diced tomatoes drained
  9. 1/2 6oz can tomato paste
  10. 1T fresh basil
  11. 1/2T fresh oregano
  12. 1/2T fresh thyme
  13. 1t garlic powder
  14. 1t onion powder
  15. 1/2T Italian seasoning
  16. 1t kosher salt
  17. Parmesan Cheese
  18. Pepper to taste
Instructions
  1. Spaghetti squash
  2. I like to bake the spaghetti squash based on the way Melissa Joulwan outlines in Well Fed because it comes out perfect every time. Turn the oven to 375° and place the squash, cut in half and seeds scooped out, face down on a parchment lined baking tray. Add 3 tablespoons of water to the tray and bake for 35 minutes.
  3. Once done baking let the squash cool. Then use a fork to scrape the flesh of the spaghetti squash into noodle like strands.
  4. Silkworm Spaghetti Sauce
  5. In a large skillet over medium heat warm the olive oil. Then toss in the garlic until fragrant. Then toss in the onion and cook until translucent, about 5 minutes. Sprinkle in garlic powder, onion powder, salt and Italian seasoning. Then toss in the silkworms and cook slightly until they start to brown, 1 minute.
  6. Add tomato sauce, paste, drained tomatoes and butter. Stir everything together, not too aggressively as we want to keep the silkworms in tact.
  7. Add in fresh basil, thyme and oregano. Stir everything together.
  8. Now cover and turn heat to low so that the sauce can simmer for 1 hour.
  9. After simmering is done all you have to do is plate some of your spaghetti squash and pour as much sauce as desired on the squash. I like to add a few extra silkworms on top for visual impact. This step isn't necessary, so if you (or your spouse) are squeamish, skip this step. Then top with fresh basil and freshly grated Parmesan cheese.
  10. Don't be scared, Enjoy!
That's So Primal http://www.thatssoprimal.com/

Kitchen Essentials

Kitchen Essentials

When I got married my wife and I got a bunch of wedding gifts for the kitchen that we thought we would be using all the time. As it turns out, we didn’t end up using all the gadgets we got for our wedding all the time. Some of it yes, but most of it no. I really only use a handful of all the gadgets we got from our wedding. Along the way in this Primal journey I’ve picked up a few more kitchen essentials that I use everyday. Listed below are my top kitchen essentials:


Cutco Santoku

Chef Knife & Pairing Knife

You really only need 2 knives in the kitchen. A Chef’s knife (or Santoku, whatever your preference), and a pairing knife. Other than that, I’ve really never needed any of those other knives that come in the kits you get for a wedding gift or that you see in the big box stores. I got these Cutco knives as a wedding gift and I love them. They’re made in the USA by the same company that makes the knives for our marines: Kabar. You can check out their site to learn about picking them up from a Cutco representative. Otherwise I suggest this Wustof santoku and pairing knife. Cutco link.


Lodge Cast Iron Skillet

Lodge Cast Iron Skillet

I use this skillet all the time. Sometimes it’s annoying when trying to clean it because it’s super heavy. But it’s nice to have another made in USA product that I use in the kitchen all the time. Most dishes can be cooked in this from bacon, eggs, brussels sprouts, etc… My wife has a hard time using this because certain foods still stick and because it’s heavy. So to make it easier for her we use this skillet from time to time. When the non-stick coating wears out (which is probably what causes cancer) we’ll just buy a new one. Amazon link.


Baking Sheet

Baking Sheets

You may need a couple of these for roasting veggies. We roast a lot of veggies tossed in butter, olive oil, lard or coconut oil. We do use the steamer from time to time and add butter after steaming, but roasting is different. It brings out a whole different flavor, but most importantly you can set it and forget it (until the timer goes off). It’s also easy to clean up if you use aluminum foil. Amazon link.


Microwave Steamer

Microwave Steamer

For when you’re really in a jam to have a side of veggies for dinner and don’t have time to warm the oven you can use a steamer and add fat and spices after they’re done steaming. Super easy cleanup after and it’s a fast way to add more veggies to your plate. We use this a lot with broccoli, cabbage or carrots. Amazon link.


Meat Thermometer

Meat Thermometer

I never understood the beef hand pressing doneness technique people do. I don’t trust chicken that could potentially be undercooked and Pork temperature is important to watch so you’re not chewing on a brick. So, that’s why I use a meat thermometer. I like to make sure my chicken is up to 165° and everything else I can cook and serve at whatever doneness people desire. Amazon link.


Julienne Peeler

Julienne Peeler

We ate a lot of spaghetti before going Primal. This tool and a zucchini plant in our garden at home has allowed us to continue to feed that spaghetti craving (addiction). Using this tool to make noodles out of zucchini is super easy. For each meal we use about 2 medium sized zucchinis per person. After we make the noodles we just put them in a covered microwave safe container and microwave for 2 minutes and you’re good to go. Amazon link.


Food Processor

Food Processor

This was an expensive kitchen essential that we got as a wedding gift and we use it all time. Primarily when making cauliflower rice, which we do a lot. But I use it for nut butters, slicing jerky and a variety of other recipes. We don’t have some gnarly expensive blender, but this one does exactly what we need it to do. Amazon link.


Bonavita

Bonavita

I have a lot of ways to make coffee at home from a Chemex, to the Aeropress, to the Clever Coffee Dripper. But the Bonavita is what gets used the most. I just measure out my coffee with this scale, grind it up and brew. Makes a great cup of coffee without having to be too hands on. Amazon link.