Spaghetti is an American classic, but the traditional recipe is a carb bomb ready to attack your energy level and waistline. This is a cleaned up version that trades the carbs for the protein. You won't miss the noodles. We promise.
Prep Time:5 minutes |
Cook Time:60 minutes |
Ready In:1 hour |
Ingredients:
- 1 large spaghetti squash
- 1 tablespoon(s) olive oil
- 1 lbs organic ground pork or beef
- 1 tablespoon(s) organic coconut oil
- 1 large white onion (chopped)
- 1 can(s) organic, Italian-style tomatoes
- 1 clove(s) garlic (crushed)
- sea salt, black pepper and chili pepper
- fresh chopped basil to taste
Instructions:
1. Preheat oven to 425 degrees.
2. Cut the squash lengthwise and clean out seeds. Rub with olive oil, and sprinkle with salt and pepper. Lie face down on a baking sheet and place in the oven for 60 minutes, flipping over once at the halfway point.
3. Meanwhile, in a large pan heat the coconut oil and add the chopped onion and garlic, letting cook until it becomes translucent.
4. Add in the ground meat and allow to brown all the way thru (approx 6-8 minutes).
5. In a high-power blender, mix the tomatoes and pour over the meat mixture. Add spices to taste and remove from heat. After removing squash from the oven, use a fork to form the “spaghetti,” and spoon a generous helping of meat on top.
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