If you’re like me and could eat marinara out of the jar with a spoon, this recipe is for you! (And we should be friends.) The biggest heart break the past few months while trying to clean my diet up has been learning about how much added sugar is in my beloved “red sauce.” Such a friggin’ bummer. That might have been one of the scariest parts of starting Whole 30. (I’m gonna stop saying I’m doing Whole 30. Let be honest. I cheated and we weren’t even doing 30 days to begin with. Oh, well. Maybe someday.)
Anyways, spaghetti squash is one of my favorite healthy go-tos for dinner so I knew I’d need to find a way to make my own sauce. I’m no serious cook. I try, but I fail. A lot. However, this dish was a winner! So here ya go!
2 small spaghetti squash
1 yellow summer squash
1lb ground meat
1 28oz can of crushed tomatoes in puree
1 teaspoon of oregano
2 tablespoons of minced basil
1 table spoon of ghee
1 table spoon of olive oil
A pinch of salt and pepper
- Preheat the oven to 400*. Cut the spaghetti squash in half length-wise. Scoop out the seeds. Drizzle with olive oil and sprinkle salt and pepper on before putting them in the oven.
- Brown the ground beef and remove from skillet when done.
- Cut the zucchini and yellow squash into quarters. Sautee in ghee.
- When the squash are fork tender, add the ground beef back to the skillet. Add the crushed tomatoes, oregano and basil. Allow to simmer.
- Use a fork to scoop out the “strands” of spaghetti squash.
- Top with the secret veggie red sauce and enjoy!