Let's get right to it. The other night I had family over and did a Thai green curry. While I didn't get a final dish pic, here's a transitional, all color.
Prior to this, I did the chicken breast and Polish sausage (in coconut oil). In a separate sauce pan, I heated a can of coconut oil and about a couple of tablespoons of Thai green curry (should be able to get in most supermarkets). Once the veggies were well on their way, I added back the meat, dumped the curry over the whole thing, covered and simmered about 15 minutes. It was devoured.
Inspired by Mark Sisson, I tried my hand at spaghetti squash last evening. Rather than his meat sauce recipe, I used my mom's (with a few of my own mods). Here's the ingredient list in photo.
So we have ground beef (I used lean, this time, as free tallow doesn't improve the taste of this sauce), onions, green bell pepper, celery, mushrooms, canned tomatoes, olives, and tomato sauce. Spice & herb wise, we've got the fresh parsley, oregano, and basil, and in addition, dry Italian seasoning and marjoram will go in. I also used about a half bulb of crushed fresh garlic.
In terms of quantity, it's hard to ruin this. For the dry spices, about a tablespoon each. All the canned stuff went in completely (drain the olives). For the fresh herbs, about a half handful chopped into the cooking. For the spaghetti squash, puncture the skin a few time, and into the oven at 350 for an hour, cut in half, scrape out the seeds. Once I got the sauce going, I did a low simmer for about 3 hours.
Here's how the spaghetti squash works.
And now for the final, garnished with some additional fresh parsley, parmesan, and basil.
I believe I recall having this squash as a kid, not sure, but I must say that of all the "low-carb substitute" dishes that attempt to mimic a favorite, this one is by far the best. While there's a tradeoff as good al dente pasta can be quite pleasing to the pallet, this has a very pleasant crunch, a striking freshness, and a bit of sweetness.
A very worthwhile endeavor.