Spaghetti Squash with Meat Sauce – Shared by Amanda De La Vega

It's healthy, really easy to make, and oh-so-delicious.

It’s healthy, really easy to make, and oh-so-delicious.

What you’ll need:

  • 1 spaghetti squash
  • 1.5 lbs ground organic/grass fed beef
  • 4 slices nitrate free/sugar free bacon, diced in small pieces
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 can organic coconut milk
  • ½ – 1 cup organic strained tomatoes (tomato sauce)
  • Nutmeg
  • Basil
  • Parsley
  • Salt and pepper

How to make it:

  1. Cut the spaghetti squash in half and brush with coconut oil; roast in a 400 degree oven for about an hour.
  2. In a large sauté pan brown the meat.  Remove the meat from the pan and drain the fat.
  3. In the same pan cook the bacon and onion.  When onion is translucent add garlic. Cook for about 5 minutes.  Drain the bacon grease leaving the bacon, onion and garlic in the pan.
  4. Add coconut milk, nutmeg, basil, parsley, salt and pepper – I don’t measure how much of the spices I add so do it to taste— I think I used about 1.5 teaspoons of each, less for the salt and pepper.
  5. Bring the coconut milk to a simmer and add the strained tomatoes.  Cook for another 5 minutes. You can add more tomato sauce depending on how tomato-y you like it.  I wanted more of a white sauce so I put less tomato.
  6. Add meat back into coconut milk/tomato sauce and cook until hot.
  7. Serve over spaghetti squash
  8. Top with a fried egg if you know what’s good for you
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5 thoughts on “Spaghetti Squash with Meat Sauce – Shared by Amanda De La Vega

  1. Haven’t even looked but where do you find spaghetti squash? In the pasta aisle at public? This is a good healthy meal to force feed Abby.

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