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LAMB AND SPAGHETTI SQUASH

By ascendbodyAugust 26, 2015

Try something a bit different tonight! Lamb is one of the most versatile meats in the world. Not only does the tender red meat have a delicious taste, it is high in vitamins A, B3, B6 and B12, plus it is also one of the richest sources of easily digestible protein. Win Win Win!Lamb-and-Spaghetti-Squash-4-354x236

From Paleoplan.com

Ingredients:

  • 1 medium spaghetti squash
  • 1 pound  lamb, ground, elk, or bison
  • 1/8 pound  liver, ground
  • 1/2 medium onion, yellow, diced
  • 1/2 teaspoon sea salt, (optional)
  • 1/2 teaspoon garlic, granulated
  • 1/4 teaspoon oregano
  • 8 medium mushrooms, white button or cremini, sliced
  • 2 tablespoon coconut oil

Instructions:

  1. Preheat oven to 375 F.
  2. Cut the spaghetti squash in half length-wise with a large knife or cleaver.
  3. Place cut side down in a shallow baking dish. Add 3/4″ of water to the dish.
  4. Bake for 45 minutes or so, until the squash is soft to the touch.
  5. After about 30 minutes of baking, heat a large saute pan over medium-high heat.
  6. Add lamb, liver, onions, sea salt, granulated garlic, and oregano, and cook 5 minutes, stirring frequently.
  7. Add mushrooms and continue to cook until lamb is fully done (10-12 minutes). Set aside.
  8. When squash is done cooking, remove it from the oven and cool until it can be comfortably handled.
  9. Turn the cut side up, and remove from the rind with a fork. This should be done cross-wise, so the strands of squash fall out like spaghetti.
  10. Spoon lamb mixture over spaghetti squash to serve. We strongly recommend adding Paleo Pesto or Mojo Verde.

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