• 1 medium spaghetti squash
  • 2 tablespoons ghee
  • 1 pound grass- fed ground beef
  • 1 leek chopped from root to tip
  • 2 teaspoons extra virgin olive oil
  • 2 sprigs rosemary leaves minced
  • 2 sprigs parsley leaves minced
  • 2 sprigs oregano leaves minced
  • 2 sprigs sage leaves minced
  • ½ cup Bone Broth
  • 3 cups strained canned tomatoes
  • 1 teaspoon raw apple cider vinegar
  • Salt and pepper
  • 2 tablespoons parmesan cheese optional

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Set the oven to broil and place the whole spaghetti squash on a baking pan.

Step 2

  • Transfer to the oven, and broil for 15 minutes on one side. Then turn over and broil for another 15 minutes. You'll know its done when it gives a bit to pressure.
  • Length: 30 minutes

Step 3

  • Remove the spaghetti squash from the oven and cut in half, taking care that the steam doesn't burn your hands.While the squash is cooking, make the sauce. In a large sauce pan over medium heat, warm 1 tablespoon of ghee.

Step 4

  • Add ground beef and cook until just brown.

Step 5

  • Remove meat from pan and set aside.

Step 6

  • Add 2 teaspoons extra virgin olive oil and the chopped leek to the pan and cook, stirring, until tender, about 3 minutes.
  • Length: 3 minutes

Step 7

  • Add the meat back to the pan. Stir in half the minced herbs, bone broth, and strained tomatoes. Turn the heat to a simmer and cook for another 15 minutes. Then add apple cider vinegar and a generous pinch of salt and pepper to the sauce and stir to combine.
  • Length: 15 minutes

Step 8

  • Remove from the heat.When the squash is cool enough to handle, remove the seeds and sprinkle a pinch of salt into each half. Fluff with a fork to remove the stringy part of the squash. Divide evenly into four large dinner bowls to create the spaghetti.Top each bowl of squash with about 1 cup of sauce and the remaining fresh minced herbs. Finish with cheese, if using.