How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes. Whole 30 Breakfast | Whole 30 Snacks | Whole 30 Recipes Crockpot | Whole 30 Dinner | Whole 30 | Whole 30 Recipes
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Yield: 2 Servings
Ingredients: 2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce. 2-4 tablespoons arrowroot flour for thickening 2 teaspoons poultry seasoning I use Frontier brand 2 teaspoons minced garlic 2 teaspoons sea salt Check below.
Instructions:
Step number one. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
Step 2, Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
Step 03, In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
Thanks to: https://paleoglutenfree.com/recipes/spicy-spaghetti-squash-noodles/
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