SPAGHETTI SQUASH BOLOGNESE

SPAGHETTI SQUASH BOLOGNESE

FOOD AS MEDICINE

Grassfed beef is rich in anti-inflammatory and heart-healthy omega-3 fatty acids and CLAs and is free from added hormones and antibiotics found in conventionally raised animal products. For meats, eggs, dairy there are significant nutritional differences in pastured animal products resulting in increased amounts of CLAs, which are omega fatty acids with research supporting efficacy as cancer fighting, aiding in weight loss, and supporting insulin sensitivity to promote blood sugar regulation. These CLAs are found 5 times higher in pastured grass-fed products which are also higher in amounts of omega-3 fatty acids, vitamin E, B vitamins, calcium, magnesium, and potassium, with 1/3-1/2 less fat and 1/3 less cholesterol than conventional products.

INGREDIENTS

1 large spaghetti squash

1-2 tablespoons ghee or grass-fed butter

1 onion, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

2 cloves garlic, minced

1/2 lb grassfed ground beef

1/2 lb pasture raised ground pork

4 slices pasture raised bacon, chopped

1/2 cup full-fat coconut milk or heavy cream

1/3 cup tomato paste

1/2 cup dry white wine (optional, may replace with beef bone broth)

Sea salt and black pepper to taste

Chopped basil for serving

DIRECTIONS

Preheat the oven to 375F. Slice the spaghetti squash in half lengthwise. Place both halves face down on a baking sheet and add about 1 inch water to cover pan. Roast for 30-45 minutes until skin can be pierced with a fork and flesh is translucent.

Allow to cool, then scoop out seeds and discard. Using a fork, scrape out the flesh of the squash. Season with salt and pepper and set aside.

In the meantime, heat ghee or butter in a large cast iron skillet or dutch oven over medium heat. Add onions, carrots, celery and a generous pinch of sea salt. Sautee until transclucent. Add garlic and cook one more minute.

Add the chopped bacon and cook, stirring occasionally until it begins to brown. Add the ground beef and pork and break up with a wooden spoon. Cook, stirring occasionally until all meat is browned. Add the coconut milk or cream, tomato paste, wine or broth and simmer on low heat for 30 minutes. Add salt and pepper to taste. Serve over the spaghetti squash and top with chopped basil.

Makes 4 servings

Nutrition per serving: 354 Calories, 24g Fat, 10g Carbs, 23g Protein

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