Spaghetti Squash Bolognese from Practical Paleo | Diane Sanfilippo

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  1. I found that cooked spaghetti squash freezes/thaws very well. When I had some extra time, I roasted my squash and then froze it. When thawed, there was no difference in texture or taste.

    1. I don’t know about spaghetti squash freezing well (but will try this) – but I do agree with you about squash. I was amazed that it retained its texture when I had roasted it with other vegetables – the squash certainly held up better than the potato, zucchini and peppers that I’d roasted along with the squash.

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  2. I have been eating lots more spaghetti squash and am just loving it. All al dente all the time! :)) This dish looks particularly yummy–must try, thanks!

  3. I so had never even heard of this vegetable before. I so have to get hold of one… not sure if you can in NZ, but would love to make this for my kids!! Thanks for sharing.

  4. Just had this for dinner. OMG – Fantastic. I bought the book a few days ago, and in the book version – there is no wine.

  5. Just had this for dinner. OMG – Fantastic. I bought the book a few days ago, and in the book version – there is no wine.

  6. I really like this recipe, have made it several times to rave reviews, but with one change. You should never, ever, not ever, add raw meat to cooked veggies. Very high risk of transferring pathogens to the veggies. (If you don’t believe me, check the FDA’s food safety website. They even put up a billboard in my city that says never to add raw meat to cooked veg.) I brown the meat separately and add to veggies.

    1. Hmm… I took a food safety class before I started a meal business many years ago, and never hear this as an issue as long as the entire dish is cooked to temperature through before you serve/eat it… browning the meat separately wouldn’t give the same flavor and it isn’t something I’d do at home. It’s quite standard to cook onions and garlic, for example, then add meat… I think you may be unnecessarily fearful here…

  7. I really like this recipe, have made it several times to rave reviews, but with one change. You should never, ever, not ever, add raw meat to cooked veggies. Very high risk of transferring pathogens to the veggies. (If you don’t believe me, check the FDA’s food safety website. They even put up a billboard in my city that says never to add raw meat to cooked veg.) I brown the meat separately and add to veggies.

    1. Hmm… I took a food safety class before I started a meal business many years ago, and never hear this as an issue as long as the entire dish is cooked to temperature through before you serve/eat it… browning the meat separately wouldn’t give the same flavor and it isn’t something I’d do at home. It’s quite standard to cook onions and garlic, for example, then add meat… I think you may be unnecessarily fearful here…

  8. This recipe is yummy deliciousness. Spaghetti squash is our favorite pasta substitute and this is comfort food at its best. We use read instead of white wine, and double the recipe for leftovers. Thank you!

  9. This recipe is fantastic!! I made last night and substituted ground turkey for veal/pork and generous squeeze of lemon juice for white wine.. Turned out so good! Oh and I also added 1 chopped heirloom tomato. Very good! Can’t wait to eat the leftovers/make again!

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  11. This was SO good! I was trying to rush so had to make a few adjustments. Forgot to defrost the pork so used 1lb beef instead. Also forgot to add the bacon until the beef was pretty much done so threw it in after and tried not to overcook the beef. Mine looks a lot redder and creamier than the photo, this is definitely an addition to my regular rotation!

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