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This is an easy, grain-free version of spaghetti and meat sauce. Spaghetti squash is an excellent, nutrient-dense alternative to wheat pasta that can be used in all kinds of recipes. As it is very simple, feel free to tweak this recipe to your own personal preference.

 

Prep time: 10 minutes

Cook time: 45 minutes

Makes: 3-4 servings

 

 

Ingredients

 

  • 1 spaghetti squash
  • 1 lb organic grass-fed beef
  • 2-3 cloves garlic
  • 1/2 onion
  • 2 tsp oregano
  • 1 tbsp basil
  • 1 tbsp thyme
  • 1 jar organic tomato sauce
  • coconut oil

 

 

Cooking the squash:

 

Cut the spaghetti squash in half lengthwise, scoop out seeds and discard, then place cut-side-down into a baking dish with 1-2 centimeters of water in the bottom. Poke with a fork and put in oven at 350 for 30 minutes or until its soft enough to poke a fork through. Flip over squash halves and scrape the inside with a fork – the inside will come out in spaghetti-like strands. Thoroughly scrape out each half and put the ‘spaghetti’ in a bowl to the side.

 

Cooking the beef:

 

While the spaghetti squash is cooking, put onions in a pan with some oil and cook for around 5 minutes. Add beef and cook until beef is done, then add garlic,spices, and tomato sauce and simmer for 10 more minutes.

When everything is finished cooking put your desired amount meat sauce on 1 cup of spaghetti squash and serve hot. You can also add the spaghetti squash directly to the pan with the meat sauce to heat it back up and let the squash absorb some of the flavor of the sauce.

 

 

I hope you enjoyed this recipe!

 
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