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
Sauté onion with chopped garlic once translucent add in grass-fed beef and turkey and cook through.
Meanwhile, slice the spaghetti squash across length wise and discard seeds and roast face down in a 425 degree oven for 30-40 minutes.
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.
Add in tomato paste, brown sugar and herbs and let simmer.
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