Spaghetti Squash Alfredo*

Spaghetti Squash Alfredo Making spaghetti alfredo*(* without cheese and noodles) leaves you satisfied and energized without feeling weighted down. It is a quick and easy meal to make that will most likely leave you with leftovers for lunch the next day! Who doesn’t love some tasty leftovers?

What you’ll need:
1 spaghetti squash
1 lb beef/ground turkey/ground chicken of your choice
1 can tomato paste
1/2 can of canned coconut milk
1 tbsp fat of your choice (bacon fat/coconut oil/olive oil/ghee/butter)
1 tbsp rosemary
1 tbsp thyme
2 teaspoons sea salt
1 tbsp garlic
1 tbsp onion powder
2 teaspoons pepper

Pre-heat oven to 375
Cut spaghetti squash in half, clean out the guts & seeds
Place squash hollow side facing down, in about a half-inch of water
Cook for 45 minutes

About 25 minutes into the squash cooking, start cooking the meat on the stove on medium-low heat
Once the meat is cooked 90% through, add in fat of your choice and seasonings
Next add tomato paste, coconut milk
Let simmer on low until the spaghetti squash is cooked through
You can add more coconut milk if you like it to be saucier

Pull out squash, use fork to pull apart the squash, dump it in the pan that you cooked it in, after removing the remaining water from the pan. Add in the meat & creamy sauce and voila! Time to enjoy dinner. 🙂

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