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No Noodle Beef and Spaghetti Squash Soup-AIP
Servings 4
Total Time: 80 minutes
Prep Time: 10 minutes
Cook Time: 70 minutes
Nutrition Information
calories 360
carbohydrate 16g
protein 24g
fat 22g
Ingredients
- 1 medium spaghetti squash
- 1 pound(s) beef, ground
- 1/4 cup(s) coconut aminos
- 3 tablespoon(s) olive oil
- 5 medium garlic clove(s) minced
- 9 medium onion(s), green chopped
- 8 cup(s) water
- 1 teaspoon(s) sea salt to taste
Instructions
- Preheat oven to 350ºF. Use a small knife to prick the spaghetti squash all over on the outside, then place on baking sheet and roast for 30 minutes. Flip and roast another 30 minutes, or until tender.
- While squash is roasting, mix coconut aminos with beef and let marinate in refrigerator for at least 30 minutes.
- Heat olive oil in a large pot over medium heat and saute garlic and onions until fragrant. Add marinated beef to pot and saute until beef is browned throughout.
- Add water to pot and reduce heat to low. Simmer for 10 minutes and add salt to taste.
- Slice spaghetti squash halfway lengthwise. Remove seeds with a spoon and use a fork to pull out all the “noodles.” Add spaghetti squash to pot and let cook another 10 minutes, stirring occasionally.
- Divide soup evenly between bowls, garnish with chopped onions, and serve.