Prep
Cook
Inactive
Total
Yield 3 Servings
1 Medium spaghetti squash
2 Cloves of garlic, minced
1 small tomato, sliced
1 handful basil, finely chopped
3 tbsps of grass-fed butter/ghee or extra virgin olive oil
Grated grass-fed cheese (optional)
Servings: 3
Step #1: Preheat oven to 375 degrees F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let cool for 10 minutes.
Step #2: Cut the squash in half, lengthwise and remove seeds.
Step #3: Use a fork to scrape the squash to get long, spaghetti-like strands.
Step #4: Heat pan with the butter and sauté garlic and tomato over medium-low heat for about 2 minutes.
Step #5: Toss basil, salt, pepper, and spaghetti squash, into garlic tomato mix.
Step #6: Sprinkle with cheese to taste. Add more butter to taste. I am not shy with the butter;)
***Nutritional info does not include optional ingredients.***
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Dinner
Serving Size 2 cups
Amount Per Serving | ||
---|---|---|
Calories 195 | ||
% Daily Value | ||
Total Fat 12 g | 18% | |
Total Carbohydrates 22 g | 7% | |
Dietary Fiber 5 g | 20% | |
Sugars 9 g | ||
Protein 3 g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/basil-spaghetti/