Yield 4 servings
1 lb of grass-fed beef
1 spaghetti squash
2 cups of packed fresh basil
1 garlic clove, minced
¼ cup of pine nuts
½ cup of extra virgin olive oil
Pink salt to taste
½ cup of finely grated grass-fed cheese
½ lemon, juiced
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 #6: Toss meat, squash, and pesto, top with more cheese
Step 7: You can combine all in a baking pan and top with more cheese and bake for 20 minutes to make more of a cheesy casserole.
***Nutritional info does not include optional ingredients.***
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size 1.5 cups
Amount Per Serving
% Daily Value
Total Fat 55 g
Total Carbohydrates 18 g
Dietary Fiber 4 g
Sugars 7 g
Protein 27 g
* 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/beef-spaghetti-pesto/