Paleo Spaghetti page 2

[Dr. Bork Bork]

That looks delicious! Your photos came out well. Natural lighting does wonder for food photography.

Agreed!

[Kimelah]

...because photographing primal food surrounded by a primal landscape (you know, no man-made 90' angles) is Very Primal.

Excellent choice!

[Dr. Bork Bork]

Thanks, Kimelah! I was thinking of including the ingredients in future photos (example: using hollowed out spaghetti squash rind for paleo spaghetti)
Seems like a good idea

[raptoryell]

Would you mind sharing your recipe?

[Dr. Bork Bork]

Would you mind sharing your recipe?

I got it from Everyday Paleo (great book, btw!)
But basic recipe is just to split open spaghetti squash and bake face down 30 mins 350F. Meanwhile, brown your meat of choice, and toss with marinara. Ding, done!

[raptoryell]

Sweet..thanks
Do you scrap it with a fork before putting the meat in or just scoop it as you eat it?

[Farfalla]

Please someone kindly explain to me how to make my primal spaghetti look like spaghetti. I tried that two days ago. Epic fail. Instead of beautiful long and separated noodles like below, I had weird strings of 2 cm, mostly glued together. It was very tasty but I wanted to surprise my husband (a big pasta lover, primal for one month) with a spaghetti-like dish, so I chose to eat it all without even mentioning it to him. Did I bake the squash too long?

[bloodorchid]

i steam the halves in a large bowl 1/3 full of water in the microwave for 10-15 minutes, if i can pierce it easily with a fork then i let it cool then scrape it with a fork and get lots of noodles. the only thing i can think of to ask is 1, are you using a fork and 2, are you steam/roasting long enough

[DarthFriendly]

mmm. psghetti.

[Dr. Bork Bork]

i steam the halves in a large bowl 1/3 full of water in the microwave for 10-15 minutes, if i can pierce it easily with a fork then i let it cool then scrape it with a fork and get lots of noodles. the only thing i can think of to ask is 1, are you using a fork and 2, are you steam/roasting long enough

yup.
always use a fork and scrape it all out until you're just left with a paper-thin shell.
Then you mix the strands with the meat.