Ingredients
- 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.
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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.
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EQUIPMENT:
- 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.
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Step 4
- Add ground beef and cook until just brown.
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Step 5
- Remove meat from pan and set aside.
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Step 6
- Add 2 teaspoons extra virgin olive oil and the chopped leek to the pan and cook, stirring, until tender, about 3 minutes.
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- 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.
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- 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.
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