Cooking with Coconut Oil by Elizabeth Nyland

Author:Elizabeth Nyland [Nyland, Elizabeth]
Language: eng
Format: epub
ISBN: 978-1-58157-659-7
Publisher: Countryman Press
Published: 2013-12-13T05:00:00+00:00

Spaghetti Squash Bolognese

A simple family favorite, like spaghetti and meat sauce, was something I sorely missed after leaving home. We used to sit down to that meal on a regular basis when I was a kid, complete with a big loaf of garlic bread and grated cheese to top it off. Now that I have my own family, I wanted to make this old tradition part of our lives as well but in a more flavorful and healthy way. This is my absolute favorite way to serve spaghetti squash and even my littlest eater enjoys slurping up the “noodles.”

YIELD: 4 SERVINGS

2 tbsp coconut oil

2–3 pounds ground meat (grass-fed bison or beef, turkey, chicken, etc. At least 50 percent should be pastured pork)

Sea salt and fresh-cracked pepper to taste

½ pound mushrooms, sliced

1 large onion, diced

1 clove garlic

1 tsp each dried oregano, marjoram, and basil

½ tsp instant coffee granules

½ tsp ground cinnamon

1 (14-oz) can diced tomatoes (no salt added)

1 (28-oz) can crushed tomatoes (no salt added)

1 large or 2 small spaghetti squash (about 2 pounds), cut in half, seeds removed

2 tsp coconut oil, melted

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