Spaghetti Squash Bolognese
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
- Preheat oven to 400° F and pour water into a baking dish (or 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.
- 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.
- 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.
- Add the ground beef and onions and simmer on low heat, stirring occasionally.
- 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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