SCD Spaghetti (forget noodles, sauce is the star of the show)

by Steven Wright

SCD Spaghetti

Growing up, we took a car ride from Michigan to Florida and I ordered spaghetti for every meal there and back. I also had my mom make me her famous spaghetti for 10 years in a row on my birthday. In other words, I’m kind of a fan of Spaghetti.

And one of the first things my Mom and I talked about when I started SCD was would I ever be able to eat spaghetti again?

I quickly figured out that indeed it was possible with this fun Spaghetti squash I had never heard of. Now, 4 years later I’ve had an on and off love affair with the squash and the noodles it produces.

See, for a brief period in time I got lost in a noodle rabbit hole. I was trying, experimenting and searching the world for the perfect SCD noodle.  After going to the end of the earth and back (and cheating a few times to remember what the old toxic stuff tastes like)… it dawned on me.

It’s Not About the Noodles!

Sure, travel to Italy and meet a nice old lady who hand makes your noodles and it might be worth a night on the toilet. But when it comes down to it, the sauce is what I’ve always loved about spaghetti. The sauce is the star of the show.

These days, many people are too focused on the noodles and almost as an after thought they just dump some sauce on top and voila – spaghetti! Not in my book.

The kind I like is earthy, chunky, meaty, with complex flavors from all kinds of vegetables wrapped in an Italian herb tomato blanket.

SCD Spaghetti for Kids, Families and Singles

A practical meal is one that can be enjoyed by everyone (2 to 90) in the house. And for those who are needing bulk cooking to produce a few days of food, spaghetti fits that bill (specially if you use the quickie short cut below).

Now, there are two options for this recipe. The first is the delicious traditional and the other is the quickie version. Both have benefits and I’d urge you to try them both and let me know what you settle on and why.

You’ll need the following for both recipes:

  • 1 Bunch of Scallions
  • 2 Green Peppers (or other colors)
  • Mini Bella or White Mushrooms (8-12oz)
  • 2 Pounds of Grass-Fed Ground Beef
  • 1 Spaghetti Squash

The sauces are the biggest differences and we’ll cover the specifics below. But you’ll need noodles for both, so let’s start with the squash.

Cooking Spaghetti Squash Noodles

Start by pre-heating your oven to 400 degrees. Next, slice the spaghetti squash in half. Get out a baking dish that has raised sides like a rectangular Pyrex dish.

Place the 2 halves face down in the dish and then put 1/4 to 1/2 inch of water in the pan. Bake them for 45 minutes to 1 hour. When you pull them out, you’ll be able to use a fork to separate the strands of squash into noodles.

The Traditional Spaghetti Recipe

This recipe is for the SCD purist, as it can be made without the canned tomatoes if necessary. Hands down, it’s the best flavor and well worth the time. It’s adapted from my Mom’s sauce that I grew up loving.

Start by browning the 2lbs of beef in a pan. At the same time get out a 8-10 quart pot for cooking the sauce in. You will need the following:

  • Home Canned Tomatoes or 28oz Eden Crushed Organic Tomatoes
  • 14oz Fresh Diced Roma Tomatoes or Eden Diced Organic Tomatoes
  • 6oz Organic Tomato Paste
  • 25oz Eden Organic Spaghetti Sauce
  • 2 Bell Peppers, chopped
  • 8-12oz Mini Bella Mushrooms
  • 1 Bunch of Scallions, diced
  • 6-12 Garlic Cloves, peeled, diced
  • 2 Tablespoons of Black Pepper
  • 2 Tablespoons Oregano
  • 2 Tablespoon Basil
  • Sea Salt, to taste

Add all these ingredients into your large pot on medium heat. Also, add in the browned beef once it’s cooked. Next bring the mixture up to a slow simmer and cover. Let this simmer for at least 2 hours, 3 hours usually produces the best flavor though.

For best results and timing, start the spaghetti squash at hour 2 of the simmering.

The Spaghetti Quickie

This recipe is for those with limited time, kids or picky eaters.

You’ll need to start the squash as stated above. Next, we’ll move on to browning the beef (or you could use 2lbs of shrimp). As you brown the beef, add in 4-8 cloves of fresh garlic and the following spices to create an Italian flavor:

  • Cumin
  • Coriander
  • Black pepper
  • Oregano
  • Basil
  • Sea Salt

I’m not including amounts, as you’ll need to experiment. But in general, use more of the bottom 4 than the first 2.

Next, chop up the vegetables listed above.

Diced-vegetiables

Then, heat a sauté pan with some coconut oil and sauté until slightly soft and slightly brown.

At this point, we have all our pieces together and it’s time to invite everyone to make their dishes.

The-meal-is-taking-shape

For the sauce in this recipe, I use Eden Organic Traditional Italian. Some SCD purists might object to this, but I trust the company and think that food production has reached a level in which it’s okay to cut some corners here and there. Make no mistake about it though, ANY sauce you buy will not come close to the healthiness and flavor of a homemade sauce. And you can always go sauce-less.

no-sauce

Serve and enjoy… and for the cook grab a glass of dry red wine 🙂

In the comments below, let me know what you think and if you have a special sauce recipe, please share it with the community.

-Steve

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About the author

Steven Wright Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started SCDLifestyle.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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{ 3 comments… read them below or add one }

Christina June 25, 2013 at 11:44 am

We are Paleo. We have created two new Spaghetti versions:

1. spread spicy brown mustard on both sides of boneless/skinless chicken breasts. Dredge with either coconut or Almond flour. Heat Iron skillet with coconut oil. Sear both sides of chicken. Top chicken with a few sprigs of fresh Rosemary or a tsp of dried. Place in oven preheated to 400 degrees. Cook for 20 minutes. Pull out and finish off with balsamic Vinegar. cook off vinegar in oven. Remove chicken.
For sauce:
Slice about two organic zucchini. Cut organic yellow sweet onion in quarters, then slice thin. Saute both in coconut oil in large skillet till crunchy soft. Add fresh garlic(to your taste) and saute for 1 minute. Add Organic Crushed tomatoes(we use a quart jar I canned). Add Fresh or dried basil, Thyme, salt, pepper, a dash of crushed red pepper, and a TBSP of Rapidura (a Sweetener). Simmer about 20 minutes.
Plating it up:
spread Zucchini sauce on plate. Top with Chicken. Add about 2 Tbsp of fresh grated Parmesan(cheat day-we don’t do dairy). Accompany with a Strawberry/Spinach Salad(mixed with tomatoes, slice onion, strawberries, and spinach) topped with a homemade Honey mustard balsamic vinaigrette.

2. Brown 2 lbs of ground grass fed, antibiotic free beef with 1 chopped organic onion. Add fresh garlic and cook about 2 more minutes. Add 1 zucchini sliced(I cut in 1/2 length wise, then slice in thin half moons). Suate with meat for 2 more minutes. Add 1 can organic roasted chopped tomatoes and either chpped fresh basil and thyme or dried(to your taste). Cover and cook for about 5 minutes on simmer.
Plating up:
place meat mixture on plate an top with 1 TBSP of Fresh grated Parmesan(cheat day again). Accompany with sauteed Broccoli and sliced fresh strawberries on the side.

Reply

maria sattizahn February 17, 2015 at 1:55 pm

can you please let me know if you have verified that there is no trace of any additional items that are not SCD? for example, traces of starch, or preservatives that may be contradictory.

i am so used to seeing NO CANNED VEGETABLES that i am frightened to use anything else.

thank you so much

this is for my little girl

Reply

Lori Jo Berg February 18, 2015 at 10:01 am

Hi Maria, thanks for reaching out! This will depend upon what ingredients you choose to use for the recipe, as we can not guarantee anything. Go ahead and use fresh vegetables in stead of canned if this is of concern to you, as fresh is always better any way.

Reply

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