Ingredients
- 1 large spaghetti squash cut lengthwise, seeds discarded
- 1 tablespoon extra-virgin coconut oil
- 1 large red onion, chopped and diced
- 3 carrots, diced
- 2 celery sticks, diced
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 lb. grass-fed bison, cooked
- 2 – 28 oz. can diced tomatoes
- 7 pieces of beef bacon, cooked
- 5 1/2 oz. tomato paste
- 1 bay leaf
- sea salt and freshly ground pepper, to taste
- 1/4 cup lite coconut milk
- Fresh parsley, for garnishing
Instructions
- Saute coconut oil, onion, carrots, celery, garlic and dried oregano in a large saucepan on medium-high heat for 7 minutes. Add remaining ingredients except coconut milk and parsley. Bring to a boil, reduce heat and simmer covered for 45 minutes. Stir coconut milk into sauce right before completion.
- Place squash halves cut side down on a baking sheet. Cook in 350F oven for 35 minutes.
- Scrape the insides of the squash with a fork to produce long strands of “pasta” and portion out into 4 bowls. Sprinkle with parsley and enjoy!
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Nutrition Information Per Serving
- Calories: 403
- Calories from Fat: 214
- Total Fat: 24.1
- Saturated Fat: 1 g
- Cholesterol: 87> mg
- Sodium: 656 mg
- Carbs: 18.8 g
- Dietary Fiber: 4.2 g
- Net Carbs: 14.6 g
- Sugars: 8.6 g
- Protein: 28.9 g