Spaghetti squash is a great substitute to traditional pasta and has a mild flavor that will not overpower the tomato sauce. This dish is higher in carbs so keep that in mind when planning out your meals for that day.
1 Tbs. plus 1 tsp. of olive oil
4 lb. spaghetti squash
2 cups coarsely chopped button mushrooms
1 small onion, chopped
1 tsp. minced garlic
1 pound of grass-fed beef
1 cup of no-sugar added paste sauce*
salt and pepper
2 Tbs. butter
4 Tbs. parmesan cheese
1 Tbs. chopped fresh basil
27 G of Protein
29 G of Fat
16 G of Carbs
1. Preheat oven to 375° F.
2. With sharp knife poke holes all over the squash and place on a rimmed baking sheet.
3. Roast squash until tender, about 1 hour, carefully flipping half way. You’ll know it’s done when you can pierce it easily with the end of a small sharp knife.
4. Take squash out of the overn and set aside to cool.
5. While the squash is cooling, prepare your sauce.
6. Heat the olive oil in a large frying pan over medium heat.
7. Add mushrooms, garlic, and onion to cook, stirring occasionally, until the mushrooms are nicely browned, about 15 minutes.
8. Add the ground beef to the frying pan and break the beef into crumbles with a spatula while cooking until beef is thoroughly browned, about 7 minutes.
9. Turn the heat on your stovetop to low and add the tomato sauce.
10. Stir to incorporate the tomato sauce well. The mixture will be more meat and veggie than tomato sauce.
11. Add salt and pepper to taste and keep the sauce warm while you are working with the squash.
12. Cut the cooked squash in half and remove the seeds.
13. Using a kitchen fork, lightly scrape the fork along the flesh of the squash creating spaghetti-like strands.
14. Toss the spaghetti strands with the butter.
15. Now that you have your spaghetti, divide it evenly among four plates and top with an equal amount of sauce. Sprinkle with parmesan and fresh basil.*