Archive for month: April, 2018

To Cook The Spaghetti Squash

1. Preheat the oven to 400ºF. Line the 9 by 13 baking pan with parchment paper.
2. Cut the top and bottom ends of the spaghetti squash with a sharp knife. Then divide it in half length wise.
3. Use a large spoon to scoop out the inside of the squash or save the seeds and make them at another time.
4. Drizzle the insides of the squash halves with the olive oil. Then rub the olive oil in to make it more even. Sprinkle himalayan salt and pepper on top. Place the spaghetti squash face down on the baking pan lined with parchment paper.
5. Bake the squash for 40 minutes or until the edges are lightly browned. Cool for 15 minutes then take a fork and rake it back and forth and scoop out the spaghetti like strands and place the cooked squashed on 6 plates.

To Make The Whole30 Spaghetti Sauce

1. While the squash is in the oven you can prepare the homemade spaghetti sauce.
2. In a large sauce pan over medium heat brown the grass fed organic beef. Beef should crumbly and no longer pink. Leave the fat in the pan and scoop out the meat on to a plate to set aside.
3. On a cutting board chop up the red bell pepper, orange bell pepper, garlic, olives, and onion. Add the vegetables to the medium sauce pan. Cook until the onions are slightly translucent.
4. Add diced tomatoes, tomato sauce, tomato paste, nutritional yeast, parsley flakes, fennel, oregano, thyme, and basil to the sauce pan. Add back in the cooked grass fed organic beef. Stir and mix well then cover and simmer on low heat for 10 more minutes. Stir occasionally.
5. Place the homemade spaghetti sauce on top of the plates prepared with cooked squash. Sprinkle with parsley flakes.