Angie’s Healthy Spaghetti over Spaghetti Squash

  • 2 lbs. grass-fed beef

  • 2 lbs. organic 93/7 turkey

  • 1T Brown Sugar

  • 2 cans 28 ounces of crushed tomatoes with basil

  • 1 can tomato paste

  • 4 T Oregano

  • 4 T Italian Seasoning

  • 2 T Basil

  • 2 tsp salt

  • 1 small onion

  • 2-3 cloves garlic

  • 1 cup water

  • 1 medium spaghetti squash


  1. Sauté onion with chopped garlic once translucent add in grass-fed beef and turkey and cook through.

  2. Meanwhile, slice the spaghetti squash across length wise and discard seeds and roast face down in a 425 degree oven for 30-40 minutes.

  3. If you like chunky tomato in your spaghetti skip this step.  Puree the crushed tomatoes in a blender quickly to make smooth transfer to pan where meat is cook and drained. 

  4. Add in tomato paste, brown sugar and herbs and let simmer. 

  5. Serve over spaghetti squash.

Nutrition: Serves 12 - 1 Cup Servings (macros do not include spaghetti squash - add separate I usually eat 1 cup per serving)

Calories 235 Fat 8.6g Carbs 13g Protein 25.5g Sugar 6.4g Fiber 5.9g

Spaghetti Squash Nutrition: 1 cup Calories 42 Fat .4g Carbs 10g Protein 1g Fiber 2.2g Sugar 3.3g