Grilled BLT Meat Sauce and Spaghetti Squash (4 servings @ 225 cal/ea)

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It happened again… this recipe made me want to sing the Alleluia chorus at the top of my lungs. What could make delicious meat protein-packed excess-sodium-free sauce better? Bacon – duh. I can’t wait to eat this at lunch and feel the Alleluia chorus shiver all over again.

Grilled BLT Meat Sauce and Spaghetti Squash: (4 servings @ 225 cal/ea.)

3 tomatoes
1 green bell pepper
2 green chilis
1 ½ cup paleo tomato sauce
2 small Spanish onions, chopped
3 strips unadultered bacon
1 lb ground turkey
1 spaghetti squash
3 garlic cloves, minced
1 tbsp black pepper

Preheat oven to 400 degrees.

Place Tomatoes and cleaned/de seeded green chili peppers on a cookie sheet, and sprinkle with salt and pepper.

Put the tray in the oven (it HAS to be preheated – so be patient) and cook for 15 minutes (until the tops of the veggies start burning.

Turn the tomatoes and pepper over and put back in for another 15 minutes.

Remove and set to the side.

In an large skillet, (or save yourself some dishes and just use a large sauce pan) fry bacon until crispy and set to the side.

Sautee the chopped onion, green bell pepper and garlic in bacon fat until onion is soft and clear.

Add ground turkey to the pot and stir around until cooked and browned.

Chop the tomatoes and pepper as finely as possible but don’t lose the juice, and add to the pot with crumbled bacon.

Bring to a simmer and stir frequently for about 10 minutes.

Reduce heat and let simmer for 10-20 minutes.

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Cook Spaghetti Squash. (Microwave: cut squash in half, remove seeds, place in microwave safe bowl, fill each half with 1/3 cup water, cover with wax paper. Microwave on high 4 min, turn, high for 4 minutes, turn, high for four minutes (check – is it soft yet?), turn, high for four minutes, etc.

Scoop spaghetti squash into a bowl with fork (the make-it-spaghetti technique).

Normally, I like to give my spaghetti squash an extra-italian kick so I mix in one tsp of each of the following: onion powder, garlic powder, oregano, basil, salt OR 3 tbsp of pre-mixed Italian seasoning – but this BLT sauce is SO good it doesn’t need it.

Let cool, and then package up for freezing!

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