Paleo spicy spaghetti

Hi all. Happy Sunday. We had our first flurries today. They started when my son P and i were heading back from the park on our walk. So pretty:) I love snow and i love winter. I think i may end up starting to listen to Christmas music soon. I love The Carpenters "A Christmas Portrait". What is your favourite Christmas cd? When do you start listening to Christmas music?

I have been eating a lot of squash lately. All varieties spaghetti, butternut, buttercup, pumpkin you name it. My husband was away for the night so i decided to have some "spaghetti" with spaghetti squash last night. While he eats and is learning to love lot's of clean eating cooking and baking. He's not as sold on squash yet but he's coming around. He also doesn't like stewed tomatoes. And i do….so thus my Spicy spaghetti squash recipe was born.

Paleo Spicy spaghetti (serves 4)

1 medium-large Spaghetti squash
1 can salt free whole tomatoes (or 4 cups fresh tomatoes stewed)
1 can tomato paste (i didn't have any but i think i will add for next time to make the sauce thicker
2-3 gluten free degenhardts spicy italian sausage cooked
1 cup sliced mushrooms
1 cup yellow onion chopped
4 garlic cloves sliced and pressed
1 tbsp Olive oil
8 slices of nitrate free naturally smoked bacon
2 tsp cayenne
2 tsp oregano


1. Pierce spaghetti squash several times with a knife and bake at 375 for 45 min to an hr (may need a little longer mine took about 1hr15min.
2. Saute onions, garlic and mushroom in olive oil in a pot.
3. Add tomatoes and break up with a wooden spoon as they cook.
4. Add cooked sausage, spices and tomato paste to thicken.
5. Let the sauce simmer for 15-20 min.
6. Cook bacon.
7. Cut squash in half length was and take out the seeds. Then run your fork along to create the strands of squash. Put on plates and top with sauce then crumb 2 pieces of bacon on top of each.

Let me know if you try this and what you think:) Hope the rest of your sunday is great!