Spaghetti Squash Bolognese

Enjoy a satisfying bowl of Spaghetti Squash Bolognese, without the added carbs and sugars of traditional pasta. 

Ingredients: 

• 1 small/medium spaghetti squash, halved and seeded 

For the Bolognese sauce: 

• 2 tbsp. Coconut Oil 
• 1 Onion, diced 
• 2 Garlic Cloves, minced 
• 1/2 lb. Grass-fed Ground Beef
• 1 can Stewed Tomatoes 
• 2 tbsp. Tomato Paste 
• 2 Carrots, peeled and chopped 
• 1 cup Cherry Tomatoes, halved 
• 2 tbsp. Dried Basil 
• Salt and Pepper to taste 

Directions: 

1. Preheat oven to 400 degrees F 
2. Place squash on a roasting pan, face down, in a small amount of water, and bake for 30-45 minutes until the shell of the squash is soft. 
3. Remove from oven and let cool, then scrape out the inside using a fork (consistency should be spaghetti-like) 
4. While the squash is cooking, begin the Bolognese sauce by heating the coconut oil over medium heat in a large stock pot. 
5. Add the onion and garlic to the pot and saute until soft. 
6. Add the ground beef to the pot and cook for about 10 minutes until browned, stirring often. 
7. Add the rest of the Bolognese ingredients; bring to a boil then reduce heat to simmer for about 20 minutes. 
8. Serve the sauce over spaghetti squash pasta. 
9. Garnish with extra pepper and fresh basil if desired. 

Makes 2 Servings 

Nutrients: 

• 353 calories 
• 25g protein 
• 39g carbohydrates 
• 31g net carbs 
• 8g dietary fiber 
• 20g total sugars
• 0g added sugar 
• 13g total fat 
• 8g saturated fat