Beef Bolognese with Spaghetti Squash by Confessions of a Fit Foodie

spaghetti squash, lean ground beef, onion, garlic, carrots, celery, vegan butter or ghee, tomatoes, white wine, coconut cream, basil, himalayan salt, parmesan cheese

Prep Time: 10 min
Cook Time: 18 min
Total Time: 28 min

Category: Spaghetti Squash

– 1 small to medium spaghetti squash
– 1 lb lean ground beef
– 1/2 cup of diced onions
– 3 cloves of garlic, minced
– 1 cup of carrots, diced small
– 1/2 cup of celery, diced small
– 4 tsp vegan butter or ghee (can sub regular butter)
– 1 28 oz can of crushed tomatoes
– 1/4 cup of white wine (or sub red if you have it)
– 2 T coconut cream (the thick part of canned coconut milk)
– fresh basil
– Himalayan salt
– Parmesan cheese (omit for dairy-free)

Prep Time: 10 min
Cook Time: 18 min
Total Time: 28 min