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5 Ingredient Spaghetti Squash Bolognese

Makes 3 servings

Macros: 358 cal, fat 11g, carbs 34g, protein 24g, fibre 10g


1.5 lbs extra lean ground beef

1 spaghetti squash

1 jar pasta sauce

1 white onion diced

1 cup sliced mushrooms


PREPARE the spaghetti squash.

(Place in slow cooker, whole, and cook on high for 3-4 hours or cut in half and microwave for 15 minutes. You can also cook in the oven by cutting in half and cooking at 400 for 30-40 mins). ON the stovetop, sauté the onions and mushrooms until soft. If you’re worried about picky eaters, you can puree cooked veggies using a blender or immersion blender. ADD ground beef and cook through. Mix in jar of pasta sauce and pureed veggies, if applicable. SERVE beef, veggie, and sauce mixture over the spaghetti squash.

Note: Macros will vary depending on what pasta sauce is used.

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