We love to make a bolognese sauce and toss it on top of spaghetti squash.
Delicious, fast and easy.
We choose the Classico Tomato Basil sauce for a few reasons. First, it has no added sugar. Second, it comes in an Atlas brand mason jar that is reusable. Third, we can get it in a three pack from Costco for a really decent price. Fourth, it tastes good. Fifth, it is much easier than making the sauce from scratch.
Brown 1 lbs of Elk (Or ground meat of your choice) with
2 T coconut oil
1 diced onion
When meat is cooked and onion is translucent add the Classico sauce and heat through.
There are two ways to make the spaghetti squash. Which way I choose depends on how far ahead I have thought. You can cut it down the middle, scrape out the seeds and place cut side down on a baking tray.
Place it in the oven for 35-40 minutes at 350 degrees.
The other way is to pierce the squash with a knife and put it in the microwave for 7-10 minutes depending on how large the squash is.
When it is soft, cut in half and remove the seeds.
Either way it it cooked, you will get nice little stringy bits of squash when you scrape the inside with a fork.
Plate the squash, add the sauce and cheese if so desired.
No comments:
Post a Comment