Beef and Spaghetti Squash Soup
Beef and Spaghetti Squash Soup
Ingredients
- 3 cups spaghetti squash
- 1 lb ground grass-fed beef
- ¼ cup coconut aminos
- 3 T extra virgin olive oil
- 5 large garlic cloves minced
- 2 quarts water
- Salt to taste
- Sliced red chili for garnish
Optional:
- 1 spring onion sliced for garnish
Instructions
- Preheat oven to 350°F. Use a small knife to prick the spaghetti squash all over on the outside, then place on a baking sheet, and roast for 30 minutes. Flip the squash, and roast another 30 minutes, or until tender.
- While the squash is roasting, mix the coconut aminos with the minced beef, and let the meat marinate in the refrigerator for at least 30 minutes.
- Heat the olive oil in a large pot over medium heat, and then sauté the garlic until fragrant. Add the marinated minced beef to the pot, and sauté until beef is browned throughout.
- Add the water to the pot and reduce heat to low, allowing the ingredients to simmer for 10 minutes. Add salt to taste.
- Slice the spaghetti squash halfway lengthwise.
- Remove the seeds with a spoon and use a fork to pull out the “noodles.”
- Add the spaghetti squash noodles to the pot and let it cook for another 10 minutes, stirring occasionally.
- Divide minced beef and spaghetti squash soup evenly between bowls, garnish with chopped spring onions, serve with sliced red chili, and enjoy!
Nutrition
Calories: 297kcalCarbohydrates: 9gProtein: 23gFat: 19g
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