Grass Fed Beef Spaghetti Squash Bowls

Get ready for one of my favorite dinners! Posting this healthy grass fed beef spaghetti squash bowls that I make on repeat! Especially come fall and winter, you will find this being made at least once a week.

I’ve swapped out pasta for spaghetti squash and my kiddos are loving it. This is a great grain-free, high protein meal. I like to make extra so I can have it for lunch during the week.

This recipe is very simple yet delicious and super filling. I like to add a little raw cheese on top and enjoy!

Below is a list of ingredients and steps to make.

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Ingredients

1 spaghetti squash

3 tablespoons of grass fed butter

Sea salt

1.5-2 pounds grass fed grass finished ground beef

1 onion diced

1 can of organic tomato sauce

raw cheese shredded

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Steps

1. Preheat your oven to 400 degrees

2. Slice spaghetti squash in half and scoop out the seeds with a spoon.

3. Coat each inside of the spaghetti squash with 2 tablespoons of room temperature butter. Sprinkle with sea salt.

4. Flip squash face down on a baking sheet.

5. Place in the oven and cook for 30 minutes. The outer skin of the squash should turn gold brown when it’s done.

6. While the squash is cooking, put 1 tablespoon of grass fed butter and diced onions in a large sauce pan (I use a cast iron) on medium heat. Cook until the onions are translucent – about 5 minutes.

7. Add grass fed grass finished beef to the onions and cook until slightly pink inside.

8. Pour in the tomato sauce to the beef/onion mixture and let it heat up – about 3ish minutes.

9. Take the squash out of the oven and let it cool.

10. Using a fork, shred the squash into spaghetti-like pieces. If it doesn’t shred easily, the squash is not cooked enough.

11. Place the shredded spaghetti squash into individual bowls followed by the beef mixture. Shred raw cheese on top if desired.

12 Enjoy!

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