Prep
Cook
Inactive
Total
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
Servings: 4
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: Make pesto by blending the basil, garlic, pine nuts, olive oil, lemon, and cheese together.
Step #5: Cook meat in butter or coconut oil and season with salt and pepper.
Step #6: Toss meat, squash, and pesto, top with more cheese
THEN (optional)
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**
Courses Dinner
Serving Size 1.5 cups
Amount Per Serving | ||
---|---|---|
Calories 660 | ||
% Daily Value | ||
Total Fat 55 g | 85% | |
Total Carbohydrates 18 g | 6% | |
Dietary Fiber 4 g | 16% | |
Sugars 7 g | ||
Protein 27 g | 54% |
* 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/