Spaghetti Squash Bolognese
Enjoy a satisfying bowl of Spaghetti Squash Bolognese, without the added carbs and sugars of traditional pasta.
Ingredients:
- 1 small/medium spaghetti squash, halved and seeded
For the Bolognese sauce:
- 2 tbsp. Coconut Oil
- 1 Onion, diced
- 2 Garlic Cloves, minced
- 1/2 lb. Grass-fed Ground Beef
- 1 can Stewed Tomatoes
- 2 tbsp. Tomato Paste
- 2 Carrots, peeled and chopped
- 1 cup Cherry Tomatoes, halved
- 2 tbsp. Dried Basil
- Salt and Pepper to taste
Directions:
- Preheat oven to 400 degrees F
- Place squash on a roasting pan, face down, in a small amount of water, and bake for 30-45 minutes until the shell of the squash is soft.
- Remove from oven and let cool, then scrape out the inside using a fork (consistency should be spaghetti-like)
- While the squash is cooking, begin the Bolognese sauce by heating the coconut oil over medium heat in a large stock pot.
- Add the onion and garlic to the pot and saute until soft.
- Add the ground beef to the pot and cook for about 10 minutes until browned, stirring often.
- Add the rest of the Bolognese ingredients; bring to a boil then reduce heat to simmer for about 20 minutes.
- Serve the sauce over spaghetti squash pasta.
- Garnish with extra pepper and fresh basil if desired.
Makes 2 Servings
Nutrients:
- 353 calories
- 25g protein
- 39g carbohydrates
- 31g net carbs
- 8g dietary fiber
- 20g total sugars
- 0g added sugar
- 13g total fat
- 8g saturated fat
