Keto Spaghetti Squash Bolognese Recipe

This yummy Paleo and Keto spaghetti squash bolognese recipe is straightforward to cook dinner and makes a remarkable dinner for the entire own family. It’s gluten-loose and uses spaghetti squash in place of ordinary wheat spaghetti for the “pasta.” For extra Keto pasta options, test out this post.

you could change the meat in this recipe to floor turkey or bird in case you opt for (although those meats are usually decrease in fat, so won't be perfect if you’re on a high-fats ketogenic food plan).

INGREDIENTS:

• 1 large spaghetti squash (approx. 5 lb)
• 2 lb (908 g) ground or minced beef
• 1 onion, diced
• 1 14.5 oz (410 g) can of diced tomato
• 1 cup (40 g) fresh basil, finely chopped
• 8 cloves of garlic, peeled and minced
• 1/4 cup (60 ml) coconut oil to cook the beef with
• 2 Tablespoons (30 ml) coconut oil to cook the spaghetti squash with
• Salt and pepper to taste

INSTRUCTIONS:

1. Place 1/4 cup of coconut oil into a large pot and saute the diced onion in the oil on high heat. Add the ground beef to the pot once the onions turn translucent.
2. Once the meat is browned, add the diced tomatoes and turn down the heat.  Simmer with the lid on for 30 minutes (simmer for 1 hour if you have time). Stir regularly to make sure it’s not sticking to the bottom of the pot.
3. Meanwhile, chop a spaghetti squash in half, remove the seeds, smother the insides with a thin layer of coconut oil (you can use your hands to do this), cover with a paper towel to avoid splattering, and microwave each spaghetti squash half for 6-7 minutes on high power. (Alternatively you can bake the coconut oil covered spaghetti squash halves in the oven at 375 F (190 C) for 45 minutes.)
4. Use a fork to scratch out the spaghetti squash strands and divide them between 4 plates.
5. Add the basil, garlic, salt, and pepper to taste to the meat sauce, cook for 5 more minutes, and spoon on top of the spaghetti squash.

Get The Recipes : https://ketosummit.com/paleo-keto-spaghetti-squash-bolognese-recipe/

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