Do you miss the quick and easy simplicity of a spaghetti and meat sauce dinner?

The Keto Zone Diet eliminates grains and starchy carbs in order to allow the body to burn fat for fuel. This leads to effortless weight loss, enhanced mental clarity, and increased energy.

But this means that pasta is totally off the table!

Luckily, there is a delicious alternative that not only tastes great but will allow you to reap the benefits of the Keto Zone and avoid a carb coma!

Spaghetti squash is a relatively low carb replacement for traditional pasta and is a veritable miracle of God’s creation!

All you have to do is roast the squash and then as you scoop out the insides they turn in to the perfect spaghetti-like noodles.

So without further ado, here is the Keto Zone spaghetti and meat sauce recipe:

Ingredients

1 large organic spaghetti squash
Extra virgin olive oil, for drizzling
Salt and pepper
1 tsp organic dried oregano
Organic and/or grass-fed parmesan cheese

For the sauce:

1 lb organic ground turkey or grass-fed beef
1 small organic onion, chopped
4 cloves organic garlic, minced
1 tbsp organic extra-virgin olive oil
1 jar or about 3 cups organic tomato sauce (no sugar added)
2 tbsp organic apple cider vinegar
2 tsp organic dried basil
2 tsp organic dried oregano
2 tsp organic dried rosemary
2 tsp organic dried marjoram
Sea salt
Organic black pepper
Fresh organic basil, for garnish

Instructions

1. Preheat oven to 400 degrees F.
2. Use a large knife to cut the spaghetti squash in half, lengthwise.
3. Use a large spoon to scoop out the “innards,” including the seeds, and discard.
4. On a baking sheet, place each half skin side down.
5. Drizzle with avocado oil and season with oregano, salt, and pepper.
6. Roast in the oven for 45 minutes, or until squash is tender and begging to brown.
7. As the squash roasts, warm a large skillet over medium heat.
8. Add chopped onion and cook for about 4 minutes, until onion is translucent.
9. Add garlic and ground meat, stirring occasionally until meat begins to brown.
10. Add tomato sauce, apple cider vinegar, and seasonings.
11. Stir to combine.
12. Simmer sauce on low heat, stirring occasionally, while the spaghetti squash finishes roasting.
13. Once the squash is cooked, remove from oven and allow to cool.
14. Scrape the insides with a fork to shred the squash into “spaghetti.”
15. Portion out around 1/2-3/4 cup of spaghetti squash in each bowl.
16. With a serving spoon, distribute hot meat sauce over top of spaghetti squash.
17. Sprinkle with parmesan and garnish with fresh basil.
18. Serve.

How did you spaghetti squash turn out? Let us know in the comments below!

Recipe adapted from paleogrubs.com.

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