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Beef and Spaghetti Squash Soup

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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 297 kcal

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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