Veggie & Meat Sauce on Spaghetti Squash Noodles


This is a twist on an old classic, and it works for paleo, keto, gluten-free, and dairy-free diets! It's also a great way to increase your (or your kids') vegetable intake in a delicious way.


Prep & cook time: approx 45 mins

Servings: 4


Ingredients


PART 1: Sauce


Vegetables

  • 1/2 onion, chopped

  • 1 large carrot, grated

  • 1/2 zucchini, grated

  • 1 - 1.5 cups of chopped mushrooms

  • 5 cloves of garlic, minced

  • 2 large leaves of kale, chopped coarsely

  • 1 red bell pepper, chopped (optional)

The rest

  • 1 lb (450g) grass-fed ground beef (or ground turkey)

  • 1 small can of tomato paste (approx 150mL)

  • 1 bottle of strained tomatoes (approx 700mL)

  • 2 Tbsp red wine (NOT optional)

  • ~1 Tbsp Italian seasoning

  • 1 tsp oregano

  • Salt & pepper to taste


PART 2: Spaghetti squash noodles

  • 1 spaghetti squash

  • Approx 2 tsp avocado oil

  • 1/4 to 1/2 tsp sea salt


Instructions:


Squash: