Spaghetti Squash

with Marinara Sauce

Serves: 2 people

Total Time: 1 hr

Ingredients

• 1 large spaghetti squash 

• 1 Tbsp. olive oil 

• ½ cup yellow onion, chopped 

• 1⁄8 cup celery, chopped 

• 1 clove garlic, minced 

• ½ Tbsp. fresh parsley 

• ½ Tbsp. fresh basil 

• ¼ Tbsp. fresh rosemary 

• ¼ Tbsp. fresh oregano 

• 2 black olives, diced 

• ½ cup mushrooms, sliced 

• ½ cup carrots, peeled and grated 

• ¼ lb. ground grass-fed beef* 

• ¼ tsp. black pepper 

• ½ tsp. pink Himalayan salt 

• One 28 oz. can diced tomatoes 

• 1 dried bay leaf

*May substitute pea protein crumbles, ground buffalo, or ground turkey for beef

Directions

Spaghetti Squash 

• Prick the squash in multiple areas with a fork. 

• Place the squash in a glass baking dish. 

• Bake for 40 minutes at 375° F. 

• Remove the squash from the oven and let cool. Cut lengthwise with a knife. 

• Scoop the seeds and strings from the center of the squash and discard. 

• Gently scrape the edges of the squash with a fork to shred pulp into strands. 

• Transfer shredded pulp into a separate bowl and add ½ Tbsp. olive oil and mix. 

• Strands should resemble cooked spaghetti. 

Marinara Sauce

• Heat the olive oil, onion, and celery over medium-high heat. 

• Add herbs (except bay leaf), olives, mushrooms, and carrots. Cook for about 15 minutes, until vegetables are tender. 

• Pour in a bowl and set aside. 

• Brown meat over high heat for about 5–10 minutes, until cooked. Sprinkle it with salt and pepper. 

• Add the can of tomatoes, bay leaf, and vegetables to meat and bring to a boil. 

• Add ½ tsp. salt and ¼ tsp. pepper to the sauce. Cover and simmer for 20 minutes, stirring often. 

• Serve sauce over squash on individual plates.