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Spaghetti Squash Bolognese
Ingredients
2 tbsp
coconut oil
2 pounds
ground meat
to taste
sea salt
to taste
fresh-cracked pepper
5 pounds
mushrooms, sliced
1 large
onion, diced
1 clove
garlic
1 tsp
dried oregano
1 tsp
dried marjoram
1 tsp
dried basil
1/2 tsp
instant coffee granules
1/2 tsp
ground cinnamon
1 can (14 oz)
diced tomatoes
1 can (28 oz)
crushed tomatoes
1 large or 2 small
spaghetti squash (about 2 pounds)
Instructions
STEP 1
In a large sauté pan on medium heat, heat the coconut oil and brown the ground meats. Season to taste with salt and pepper and transfer to a large pot, slow cooker, or Dutch oven.
STEP 2
In the same pan on medium heat, sauté the mushrooms, onion, and garlic until browned and transfer to the pot with the meat in it.
STEP 3
Add the herbs, coffee, cinnamon, and tomatoes. Bring to a bubble. Turn down to low and allow to simmer for 2 to 4 hours (up to 8 hours in a slow cooker).
STEP 4
An hour before dinner, preheat the oven to 425°F. Brush the squash with melted coconut oil and place cut side down on a greased baking pan. Bake in the preheated oven for 45 minutes. When done, scrape a fork along the sides of the squash to make the spaghetti "noodles." Top with Bolognese sauce and serve.
Nutrition Facts
(per serving)
Calories:
Approx. 1800 calories
Servings:
4 servings
Carbohydrates:
Fat:
Fiber:
Protein:
--
Sugar:
Meal Effort
Preparation:
30 minutes
Cook:
4 hours
Total:
4 hours 30 minutes