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Spaghetti Squash Bolognese

Spaghetti Squash 600x600

Makes 4 Servings | Prep time: 10 minutes | Cook time: 40 minutes

Nutritional Info | Calories: 305 | Protein: 28 | Fat: 12 | Carbs: 24

Dairy-Free, Gluten-Free, D.TOX

INGREDIENTS

  • 1 spaghetti squash
  • 1 lb. ground beef or turkey
  • ½ onion, diced
  • 1 tbsp. coconut oil
  • 1 cup mushrooms, sliced
  • 1 zucchini, diced
  • 1 red bell pepper, chopped
  • 1 (28 oz.) can crushed tomatoes
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh oregano
  • ¼ cup chopped fresh parsley

DIRECTIONS

  1. Preheat oven to 400° F and pour water into a baking dish (or 2).
  2. Cut spaghetti squash in half lengthwise and scoop out seeds. Place squash halves with cut sides down in baking dish and roast for 40 minutes.
  3. While squash is in the oven, sauté ground beef and onions in a skillet over medium-high heat until the beef is cooked. Set aside.
  4. Heat oil in a skillet over medium heat. Add the mushrooms, zucchini, bell pepper, crushed tomatoes, basil, oregano and parsley. Simmer over medium heat for about 10 minutes, or until vegetables are cooked.
  5. Add the ground beef and onions and simmer on low heat, stirring occasionally.
  6. When the spaghetti squash is finished, scrape the inside halves with a fork – it should fall apart into spaghetti like strands. Top with meat sauce and enjoy!

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