1 Spaghetti Squash
1 lb ground lamb or grass fed ground beef
1 Tbsp parsley, chopped
1 Tbsp mint, chopped
1 garlic clove chopped
1/4 tsp sea salt
1/2 tsp black pepper
1 Tbsp coconut oil
Cut squash in half, lengthwise. Place cut side down on rimmed cookie sheet. Bake at 375 for 30 – 60 minutes. Time will vary drastically based on the size of the squash. The squash is cooked when the flesh is tender and flakes with a fork
Once the squash is cooked, allow to sit until cool enough to handle.
In a large pan, brown lamb (or beef) in coconut oil. Once brown, add parsley, garlic, salt, pepper, and mint. Simmer on low 10 minutes.
Once the squash is cool, remove the seeds. Scrape the flesh of the squash with a fork, squash flesh should easily pull away from the rind.
Serve the meat on top of the squash (like spaghetti).