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Delish Whole Food Recipe - Beef Squash Spaghetti

Tuesday, April 02, 2013

Y'all know I'm following the Paleo eating plan which at it's heart is eating whole foods and avoiding foods that cause inflammation. So, I've been exploring blogs to change things up a bit so I don't get bored with my way of eating. Well.... plus I enjoy cooking! So, I want to share a recipe I modified just a bit but I got from (

Beef Squash Spaghetti
1 butternut squash, cut into 1 inch cubes
2 tablespoons olive oil (I used Coconut oil)
1 yellow or white onion, chopped
1 clove garlic, minced
1 pound grass fed ground beef, lean (the original recipe calls for Ground Turkey)
1 - 1 1/2 cups almond milk (I used chicken stock)
1 cup mushrooms, chopped
1 tablespoon dried basil
1 tablespoon dried rosemary (I left this out because I'm not a fan)
salt, to taste
black pepper, to taste
2 spaghetti squash, cut in half length-wise and seeds removed

1 Bring approximately 1 quart of water to a boil in a large pot. Boil butternut squash for 5-10 minutes, or until squash is cooked through and can be easily poked with a fork.

2 Remove squash from heat, drain, and put squash in blender. Add almond milk and blend until smooth. The amount of almond milk may vary depending on the size of your squash and your tastes. Add enough so that you are able to puree the squash.

3 Heat olive oil in a large sauce pan, add onion and garlic. Saute 2-3 minutes or until translucent. Add ground beef, break up with a spatula and brown for approximately 5 minutes, drain.

4 In sauce pan, combine ground beef mixture, pureed squash, mushrooms, rosemary, basil, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer.

5 While your sauce is simmering, in a large pot bring approximately 2 quarts of water to a boil (or enough water to cover the spaghetti squash halves).

6 Boil spaghetti squash, covered, for 20-25 minutes.

7 Remove spaghetti squash from water and scoop out insides with a spoon or fork.

8 Serve sauce poured over spaghetti squash and enjoy!

The nutrition on this really depends on the size of your veggies because they vary A LOT... also, I've included the Almond Milk in the calorie count but subbing chicken stock will lower the overall calories a bit and I didn't think change the taste at all... the creaminess of the butternut squash more than makes this a bit decadent! I've also given you the nutrition for 4 servings or 6 servings... depending on your hunger level. I found the six serving size very satisfying (I only made 1/2 the recipe and got three good size servings out of it).

Nutrition for 4 servings
Calories 459
Fat 28.9
Carb 14
Fiber 3.1
Sugar 4.2
Protein 37.4

Nutrition for 6 servings
Calories 306
fat 19.2
carb 9.8
Fiber 2.1
Sugar 2.8
Protein 24.9

136 days til Africa
60lb goal and 43lbs to go!

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