Servings: 6

Spaghetti Squash

Ingredients:

• 1 spaghetti squash

• extra-virgin olive oil

• sea salt and freshly ground black pepper

Meat Sauce

Ingredients:

• 1 lb lean ground beef

• 2 tablespoons of avocado oil

• 1 onion, finely diced

• 1 ½ tablespoons of mince garlic

• 1/2 teaspoon salt

• 1 can (8 oz) tomato paste 

• 1 ½ cup to water 

• ¼ teaspoon of red pepper flakes 

• 2 cans (8 oz) tomato sauce

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoons dried basil

• 1/2 teaspoon dried oregano

• 2 tablespoon granulated sweetener

Directions:

1. Heat the two tablespoons of avocado with onions until translucent

2. Add in mince garlic with a pinch of salt

3. Add in ground beef 

4. Remove grease add in remaining ingredients 

5. Simmer for 20 minutes on low heat 

6. Preheat the oven to 400°F.

7. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. 

8. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

9. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. 

10. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. 

11. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Nutrition:

Nutrition per serving:

• 11g Net

• 3g Fiber

• 14g Total Carbs

• 23g Protein

• 9g Fat 

• 225 Calories
  

  
  

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