Keto Spaghetti Squash with Cream Gravy
Keto Spaghetti Squash with Cream Gravy
Ingredients
Sauce:
- 2 cloves garlic
- ¼ teaspoon rosemary
- 1 tablespoon bacon grease or lard
- ¾ pound meat lamb, pork, chicken, beef steak, cooked and sliced¼” thick and cut into bite-sized pieces
- ¼ teaspoon sea salt
- ⅛ teaspoon lemon pepper
- 1 tablespoon butter
- 1 cup cooked Baked Winter Squash spaghetti
- ¼ teaspoon garlic salt
- ⅛ teaspoon lemon pepper
- 1 tablespoon water
- ⅓ cup of Almond Milk unsweetened, or cream Pinch nutmeg
Instructions
- In a medium skillet over medium heat, cook the garlic and rosemary in the bacon grease until the garlic begins to become translucent, about 3 minutes. Put the meat, salt, and lemon pepper into the skillet. Cook and stir over medium-low heat until the flavors are well combined, about 10 minutes.
- Meanwhile, in a medium saucepan over medium-low heat, melt the butter. Add the spaghetti squash, garlic salt, lemon pepper, and water. Heat and stir until warmed through.
- A few minutes before serving, pour the Almond Milk (or cream) into the pan with the meat. Cook and stir until the mixture is bubbling and beginning to thicken for about 2 or 3 minutes. Serve on individual plates with the spaghetti squash on the bottom and the gravy over the top. Garnish with the nutmeg.
Nutrition
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