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The first time I heard of tomato-free meat sauce I was a bit skeptical, but after playing around with it, I found that yam and carrot makes a pretty nice tasting sauce. This recipe makes me miss tomatoes a whole lot less.

Prep time: 10 mins

Cook time: 75 mins

Makes: approx. 4 servings





  • 1 lb ground grass fed beef
  • 1/2 spaghetti squash
  • 1 medium yam (or two small ones)
  • 2 medium carrots
  • 1 onion
  • 3-4 cloves garlic
  • 3/4c lemon juice
  • 1/2 – 1c bone broth or water
  • 1 tbsp thyme
  • sprinkle oregano
  • sea salt to taste (I probably put in about 1 tsp)
  • 2 tbsp olive oil or coconut oil


Cut the spaghetti squash in half and deseed. Place the two halves face down in a baking dish with a small amount of water in the bottom to keep them from burning. Bake the squash at 350 for 45 minutes or until it is soft when poked with a fork. When the squash is done set it aside to cool.

While the squash is cooking, heat a large frying pan on med-low heat with 2 tbsp olive oil, then add the onions and the beef. Cook until the beef is partially cooked and then add garlic. Cook until most of the pink is gone in the beef and then add the chopped yam, carrot, bone broth, lemon juice, and spices. Bring the liquid in the bottom of the pan to a boil and then turn it down to a simmer and cover the pan to steam cook the carrot and yam. Cook for 20-30 minutes, you want the yam and the carrot to be very tender.

Next, take a potato masher and mash everything in the pan until the yam and carrot are mostly mashed and mixed with the liquid to form more of a saucy consistency. Lastly, scrape out the spaghetti squash to make your paleo spaghetti. You can add the spaghetti squash to the pan (mix and simmer for 10 minutes) or serve the sauce on top of the plain spaghetti squash.






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