A couple months ago we took the day to sign books (thanks Ann for the photo) at a cute little book store called Salt and Pepper Books in Occoquan Virginia with the Paleo Parents. While we were there we met some wonderful people who were incredibly supportive of our book and our website. Two people in particular that we got to meet really made an impact on us, Dave and Ann Wendel. They are an active couple in the Paleo community (Ann is a new member of the Whole 9 team), as well as the D.C. Meat Up group, and if you are attending AHS this year, you will get to hear this lovely couple speak! They spoke with us like we had been friends for years, and gave me personally some insight on my current thyroid journey.
Before we said our goodbyes, Dave asked if we would be interested in trying out some cooking items. Dave works with International Gourmet Foods, and told us there were some products that he really wanted us to try because we would LOVE them. We told him we would love to try them out, and he sent them to us right away. We received a jar of coconut oil, a bottle of balsamic vinegar, and a bottle of moscatel vinegar, and saffron. We ate through the jar of coconut oil in no time, and it was quite tasty! The balsamic is the most amazing balsamic I have EVER tasted, and makes any salad delicious. We have yet to get to the moscatel vinegar or the saffron, but my guess is that both of those will be just as amazing.
Last week Bill was craving a spaghetti squash pasta with meat sauce, and announced to me that he wanted to make a sauce using the balsamic vinegar from Dave. It sounded wonderful to me, so we gathered some impromptu ingredients at the grocery store, and headed home to throw together a meaty masterpiece.
I knew Bill was the creator behind this dish, but I couldn’t help but join in with creating this recipe. As he picked fresh herbs from our garden, I chopped onion, and started browning the ground beef for the sauce. We each threw in a few ingredients, gave the sauce a taste, and dug in. It was fantastic! It had a sweeter flavor than a typical pasta sauce, due to the sweet cherry balsamic that we added in.
Thanks Dave for letting us taste test some fantastic products! We really appreciate your generosity!
- 1 1 1 Spaghetti Squash
- 1 tsp 1 tsp 1 tsp Organic Coconut Oil
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 1 1 1 Onion, diced
- 1 lb 1 lb 1 lb Ground Beef
- 1/3 cup 1/3 cup 1/3 cup Cherry Balsamic Vinegar
- 14.5 oz 14.5 oz 14.5 oz Fire-Roasted, Muir Glen brand Diced Tomatoes
- 1 1 1 Tomato, diced
- 2 tsp 2 tsp 2 tsp Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 sprig 1 sprig 1 sprig fresh Basil, minced
- 1 sprig 1 sprig 1 sprig fresh Oregano
- Preheat oven to 400 degrees.
- Remove the stem of the spaghetti squash with a sharp knife, and cut the squash in half, longways.
- Scoop out the seeds, and place squash on a baking sheet.
- Bake at 400 for 45 minutes.
- Heat a large soup pot on medium heat.
- Add 1 teaspoon of coconut oil to the pot, followed by the garlic and onion.
- Add the ground meat and stir constantly, breaking up the chunks of meat and making sure the garlic and onion do not burn.
- Once the meat is browned and the onion and garlic are translucent, add the balsamic and continue to stir.
- Add the fire roasted tomatoes, the diced fresh tomato, salt, and pepper, and continue to stir until all is evenly combined.
- Add the basil and oregano, and stir to combine.
- Turn heat down to low, cover and simmer until the spaghetti squash is finished.
- Once the squash is cooled a bit, scoop out the inside with a fork, to plate the dish.