Spaghetti … squash style

You might have guessed from my post last night that my meal last night had to do with spaghetti squash. Ding, ding, ding! You would be correct.

Have you ever prepared spaghetti squash? ‘Cause you should. Even if you’re not a squash fan, like those little rounds our moms sauteed in butter on the stovetop, give this big guy a chance.

photo-6See? It’s big! And once it’s baked for about 20 minutes (with coconut oil sprayed on the pan – gives it a unique taste), you grab a fork, scrape and noodles magically appear. Ok, not really magically, but I kinda felt like I did as a kid when I learned how blue food coloring in a daisy’s water turns the flower blue. Part of the fun of this Arbonne 28-day clean eating challenge has been discovering new foods and cooking techniques in the kitchen.

photo-8

photo-9Looks like angel hair pasta under that sauce, eh? Only much more flavorful and hearty. Now to the spaghetti sauce …

photo-1Mix grass-fed beef in a pan with white onion and bell pepper of your choice. I chose an orange pepper. I’m partial to yellow and orange peppers because of their sweeter taste. Add in a couple of garlic gloves and salt & pepper.

photo-3Pour some organic spaghetti sauce (sans vinegar if you’re going the detox-friendly route) and you have one pan of savory, satisfying spaghetti sauce. This dish is definitely a favorite among the four menus we’ve been fortunate to try!

 


   

 

 

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