Beef Bolognese Spaghetti Squash
Ingredients
The pasta
-
3–5
lbs.
spaghetti squash
The sauce
-
1
tablespoon
coconut oil
-
2
small
onions, diced
-
4
cloves
garlic, minced
-
2
cups
carrots, diced
-
4
strips
bacon, diced
-
1
lb.
lean ground beef
-
2
tablespoons
basil
-
2
tablespoons
oregano
-
2
tablespoons
parsley
-
1
tablespoon
thyme
-
½
teaspoon
ground cinnamon
-
to taste
salt & pepper
-
28
oz.
can of crushed tomatoes
-
15
oz.
can of diced tomatoes
Instructions
- Cook the spaghetti squash according to the linked guide.
- Heat a large skillet over medium-high heat and add coconut oil.
- Sauté the diced onions for about 10 minutes until slightly caramelized.
- Add minced garlic and sauté for 30 seconds.
- Add diced carrots and bacon, sauté for 5-7 minutes.
- Add the ground beef and cook until no longer pink, about 6-8 minutes.
- Stir in basil, oregano, parsley, thyme, ground cinnamon, salt, and pepper.
- Add crushed and diced tomatoes, bring to a boil, then simmer for 15-20 minutes.
- Serve the sauce over the spaghetti squash noodles.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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