Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
- 1 pound ground meat
- 2 tablespoons coconut oil
- 1 small onion (chopped)
- 4 medium carrot (shredded)
- 1/2 head cabbage (shredded)
- 2 cloves garlic (minced)
- 1 teaspoon ground ginger
- 3/4 cup chicken broth
- 1/4 cup coconut aminos
- 1/2 teaspoon sea salt
- 1 whole spaghetti squash (cooked and shredded)
- 2 tablespoons green onion (chopped)
Brown the meat in a large skillet over medium heat and set the meat aside.
Heat the oil and saute the onion, garlic, and ginger until the onion is tender.
Stir in the carrot and cabbage. Add the broth, aminos, and salt. Bring to a boil, stirring constantly, and add in the ground meat.
Toss to combine with hot spaghetti squash and serve garnished with green onions.
Calories: 564kcal Carbohydrates: 36g Protein: 24g Fat: 37g Saturated Fat: 17g Polyunsaturated Fat: 3g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 80mg Sodium: 1383mg Potassium: 1148mg Fiber: 12g Sugar: 14g Vitamin A: 11000IU Vitamin C: 71.8mg Calcium: 150mg Iron: 4.1mg