Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Spaghetti with No-Tomato Sauce
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Servings
4
servings
Ingredients
Spaghetti
1
pound
ground beef
1
teaspoon
dried oregano
1
teaspoon
dried parsley
1
teaspoon
dried basil
1/2
teaspoon
ground ginger
1/2
teaspoon
sea salt
4
cups
no-tomato sauce
below
4
cups
spinach
chopped
1
whole
spaghetti squash
cooked
No-Tomato Sauce
16
medium
carrot
chopped
8
cloves
garlic
chopped
4
small
onion
chopped
2
medium
beet
chopped
8
whole
bay leaf
2
cups
chicken broth
2
tablespoons
dried basil
2
tablespoons
dried thyme
1
tablespoon
dried rosemary
1
tablespoon
dried parsley
1
tablespoons
dried oregano
1
tablespoon
sea salt
or to taste
Equipment
cookware
Instructions
Spaghetti
Brown the meat with oregano, parsley, basil, ginger, and salt in a large skillet over medium heat.
Add the no-tomato sauce and bring to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally.
Stir in the spinach and cook until its reduced, then serve over the spaghetti squash.
No-Tomato Sauce
Combine all ingredients in a slow cooker and cook on low for 7 hours.
Remove the bay leaves. Puree in a blender until smooth, then season to taste.
Nutrition
Calories:
587
kcal
|
Carbohydrates:
45
g
|
Protein:
41
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
101
mg
|
Sodium:
1436
mg
|
Potassium:
2925
mg
|
Fiber:
14
g
|
Sugar:
17
g
|
Vitamin A:
23800
IU
|
Vitamin C:
151
mg
|
Calcium:
420
mg
|
Iron:
13.9
mg