Day twenty-four was a tough day. Barely sleeping for an unknown reason the night before coupled with an early appointment at the Apple Genius Bar to replace my shattered iPad screen made me grumpy, hormonal and hungry. I ate beef ragu and spaghetti squash leftovers for every meal and napped when my toddler napped - a rarity because when would I make delicious paleo meals and clean our tiny rental? I made a quick grass-fed beef ragu, this is not a life-altering sauce, it's a quick and dirty recipe to get the dinner job done. Spaghetti squash is perfect for grain-free, whole 30, paleo diets and takes 10-12 minutes in the microwave while your quick ragu is bubbling away.
microwaved spaghetti squash
1 spaghetti squash
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp chili flakes
olive oil, drizzle
Cut spaghetti squash in half and use a spoon to remove seeds. Season with salt, pepper, chili flakes and drizzle with olive oil. In microwave safe dish, place squash cut side down, poke squash a few times per side with fork/knife, add water about 1/2 inch up side of squash. Cover with plastic wrap and put in microwave for 10-15 minutes. I find most medium squash take about 11-12 minutes, squash is ready when it is soft to the touch on top. Be careful! It's very hot.
Remove plastic wrap and take out squash (careful!), I find if you let it sit for 5 minutes some of the moisture evaporates. When ready, pull at strands of squash with a fork, try to get all of the squash out. If it seems very moist, you can drain in a colander while you wait for your sauce to be done.
breakfast: ham steak, pineapple, almonds, coffee, coconut milk lunch: beef ragu, spaghetti squash dinner: beef ragu, spaghetti squash, watermelon, pistachios