Healthy & Easy Paleo Spaghetti Squash Spaghetti
Recipe type: Dinner
Cuisine: Italian
 
Ingredients
  • 1 Medium/Large Spaghetti Squash
Sauce
  • 1 Pound Ground Beef (Grass Fed is Best)
  • 2 26.46 oz Cartons Pomi Chopped Tomatoes
  • 2 Tbsp Himalayan Sea Salt (Reduce to 1Tbsp if using canned tomatoes)
  • 1 Tsp Pepper
  • 2 Tbsp Oregano
  • 2 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 4 Tsp Granulated Stevia
Instructions
  1. Preheat oven to 375 degrees. Cover a baking dish with tin foil and place the spaghetti squash inside the dish. Pierce the squash with a knife multiple times around the perimeter of the squash to prevent it from busting as it heats in the oven.
  2. Bake squash for 1 hour.
  3. While the squash is baking, brown ground beef in a large pot. Drain meat to remove excess fat.
  4. Place browned drained meat back in pot and pour the carton of tomatoes over the meat. Stir in remaining ingredients and allow to simmer, stirring frequently until heated through.
  5. Allow cooked squash to cool for several minutes. Carefully cut squash in half, lengthwise. Using a spoon, scoop out the seeds from the middle of each half. Using a fork, scrape the insides of the squash to create "noodles."
  6. Place noodles in a bowl and top with the sauce. Enjoy!
Recipe by Natural Health Tips | Wellness Articles | Wellness Blog for Moms | Homemade Remedies at https://www.sunnyfitlife.com/recipe/spaghetti-squash-recipe-old/