Spaghetti Squash Spaghetti. AKA: Squa-ghetti
by Dr. Peggy Malone
Ingredients:
- 1 spaghetti squash
- 1 lb grass fed ground beef
- 1 jar organic tomato sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- pinch of sea salt
Directions:
- Preheat oven to 375 degrees
- Wash and rinse the spaghetti squash
- Cut it in 2 lengthwise (be careful…you may have to wrestle with it a bit)
- Scoop out the seeds with a spoon
- Place the 2 halves cut side down on a cookie sheet
- Bake the squash for 35 to 40 minutes
- While the squash is baking, brown the ground beef. Drain off the fat and add onion and garlic until aromatic
- Add the tomato sauce and let it simmer until the squash is cooked
- Allow the squash to cool for 10 to 15 minutes and then use a fork to scrape out the strands of the spaghetti squash.
- Use the squash as you would pasta and pour the meat sauce over it.
Enjoy!!
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