Here's a family favorite recipe that is low in calories and delicious. This is a great substitute for the high calorie spaghetti meal and works for the paleo diet, Whole30, or a gluten free diet.
This recipe is a variation on a recipe from one of my favorite cookbooks, The Everyday Paleo. You have to get this cookbook! Here's the link to it. http://www.amazon.com/gp/product/098256581X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098256581X&linkCode=as2&tag=maxiimpakara-20&linkId=NYHZ5ZV4AZASLSSF
Ingredients
2 Spaghetti Squash
2 pounds Ground Beef
1/2 Yellow Onion
1/2 cup Fresh Parsley
3 tbsp Fresh Rosemary
8 to 12 Plum Tomatoes
2 tbsp Garlic Powder
2 tbsp Dried Basil
Pinch of Cayenne Pepper
1 Bay Leaf
Splash of Red Wine
Cut Spaghetti Squash in half and scoop out seeds. Place in Squash in casserole dish with 1/4 filled with water. Cook in oven at 375° F for 45 to 60 minutes.
Add onion, parsley, and rosemary to food processor and chop. Then, add tomatoes and garlic powder and pulse until the tomatoes look chunky.
In a large skillet over medium heat, brown the ground beef. After browned, add tomato mixture, bay leaf, basil, cayenne, salt, and red wine vinegar. Let simmer for 20 minutes.
Once the spaghetti squash in soft, use a fork and scoop the spaghetti squash onto a plate and top with the meat sauce.
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