Spaghetti Squash Boats

I bought a Spaghetti Squash at the store over two weeks ago so I needed to use it ASAP!! I’m not usually a big fan of the semi crunchy texture but it turned out amazing this time. I made a 21 Day Detox approved sauce to go with it. Even my junk food eating chemical-laden loving husband raved about it 😉

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Ingredients
1 Spaghetti Squash
1 pound sausage
1 pound ground beef
1 32 ounce jar sugar free tomato sauce
1 pound mushrooms
1 onion cut in half and sliced or diced
4 cloves garlic, pressed
2 Tbsp dried oregano (or 4Tbsp fresh)
2 Tbsp dried Italian seasoning
1 Tbsp coconut oil
Salt and Pepper to taste

Pre-heat the oven at 375 degrees. To prepare the squash, I microwaved the whole, uncut squash for 3 minutes to soften it for easier cutting. Cut in half lengthwise, de-seed, and liberally rub coconut oil on the cut sides that will make contact with the baking sheet. Place halves face down on a baking sheet and cook for 30 minutes or until a fork easily goes through the squash (after piercing through the peel) and the ‘meat’ easily threads.

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While the squash is baking. Add the coconut oil, mushrooms and onion to a 2 quart pan over medium heat. Sauté onion for about 5 minutes. Add the sausage and beef, sautéing until meat is no longer pink. Add tomato sauce and spices. Simmer on low for 10 minutes. Add salt and pepper to taste.

Ladle sauce into upturned squash halves. Enjoy! I used so much oregano because I’m on a Candida Program in the Kill phase and oregano is a natural antibiotic 🙂 Feel free to cut back on the amount.

 

Spaghetti Squash Boats
Author: 
Recipe type: Lunch/Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 Spaghetti Squash
  • 1 pound sausage
  • 1 pound ground beef
  • 1 32 ounce jar sugar free tomato sauce
  • 1 pound mushrooms
  • 1 onion cut in half and sliced or diced
  • 4 cloves garlic, pressed
  • 2 Tbsp dried oregano (or 4Tbsp fresh)
  • 2 Tbsp dried Italian seasoning
  • 1 Tbsp coconut oil
  • Salt and Pepper to taste
Instructions
  1. Pre-heat the oven at 375 degrees. To prepare the squash, I microwaved the whole, uncut squash for 3 minutes to soften it for easier cutting. Cut in half lengthwise, de-seed, and liberally rub coconut oil on the cut sides that will make contact with the baking sheet. Place halves face down on a baking sheet and cook for 30 minutes or until a fork easily goes through the squash (after piercing through the peel) and the 'meat' easily threads.
  2. While the squash is baking. Add the coconut oil, mushrooms and onion to a 2 quart pan over medium heat. Sauté onion for about 5 minutes. Add the sausage and beef, sautéing until meat is no longer pink. Add tomato sauce and spices. Simmer on low for 10 minutes. Add salt and pepper to taste.
  3. Ladle sauce into upturned squash halves. Enjoy! I used so much oregano because I'm on a Candida Program in the Kill phase and oregano is a natural antibiotic :-) Feel free to cut back on the amount.

 

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