The Fat Flush Cookbook by Ann Louise Gittleman

Author:Ann Louise Gittleman
Language: eng
Format: epub
Publisher: McGraw-Hill Education
Published: 2003-04-06T05:00:00+00:00

Fat Flush Spaghetti with Meat Sauce

A wildly popular favorite, here’s how to put spaghetti and meatballs together the Fat Flush way.

1 medium spaghetti squash

1 16-ounce can Muir Glen Tomato Puree

1 teaspoon ground fennel

¼ teaspoon Stevia Plus

2 garlic cloves, crushed

1 pound lean ground beef

½ onion, chopped

1 cup mushrooms, sliced

Preheat oven to 350°F. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and bake for 30 minutes. When spaghetti squash is cooked, use a fork to remove the flesh that forms spaghettilike strands. While the squash is cooking, mix beef, onion, and mushrooms together in a skillet. Cook over medium heat and until done. While the meat is cooking, put the tomato puree, fennel, Stevia Plus, and garlic in a 2-quart saucepan. Simmer over medium heat for 20 minutes. When the meat is cooked, add it to the sauce. Toss the spaghetti strands with the sauce and serve.

Variations:

• Substitute Fragrant Fat Flush Meatballs (page 113) for the meat sauce.

• For phase 2: add ½ teaspoon oregano and basil to the spices.

ALL PHASES; SERVES 4

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