2 Tbsp | Coconut oil |
1 | Spaghetti squash, halved |
to taste | Sea salt |
to taste | Freshly ground black pepper |
2 Tbsp | Extra-virgin olive oil |
1 | Onion, chopped |
2 | Garlic cloves, chopped |
2 sprigs | Rosemary, finely chopped (or 2 tsp dried rosemary) |
3 | Celery stalks, chopped |
3 | Medium carrots, chopped |
1 ½ lbs | Ground meat |
1 28-oz can | Crushed tomatoes |
pinch | Red pepper flakes |
1. Preheat the oven to 375 degrees f. |
2. Rub coconut oil on the cut sides of the spaghetti squash. |
3. Season with salt and black pepper. |
4. Set the squash cut-side down on a baking sheet. |
5. Bake for 30 to 45 minutes, until fork-tender. |
6. Use a fork to scrape the squash into strands. discard the skin. |
7. In a large skillet, heat the olive oil over medium heat. |
8. Add the onion and garlic with a pinch of salt. cook, stirring, until the onion is translucent, about ten minutes. |
9. Add the rosemary, celery, and carrots. season with a bit more salt and black pepper. cook, stirring, for 5 minutes more. |
10. Add the ground meat and cook until browned, seven to ten minutes. © FirstPageRecipes.com |
11. Add the crushed tomatoes. season with salt, black pepper, and the red pepper flakes. simmer the sauce for five to ten more minutes. |
12. Serve the sauce over the cooked spaghetti squash immediately. alternatively, reduce the heat to maintain a simmer, cover, and keep warm for up to 20 minutes before serving. |
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