1 tbsp solid cooking fat
1 large yellow onion, chopped
6 cloves garlic, minced
1 medium beet, chopped
4 medium carrots, chopped
1 Tbsp fresh rosemary
1 Tbsp fresh thyme
1 Tbsp fresh oregano
1 cup bone broth
2 teaspoons sea salt
½ cup chopped fresh basil
1 lb. browned ground beef (optional)
Heat the cooking fat in a pot on medium heat. Once the pan is hot and the fat is melted add in the onion and cook for 5 min. Add in the garlic and cook for a few more minutes. Make sure to stir the contents now and then to prevent burning.
Add the beets, carrots, and herbs and cook for another couple of minutes.
Next add the bone broth and salt, bring to a boil. Lower the heat, then cover and simmer on low for 30 minutes or until the vegetables are soft.
Carefully transfer the contents of the pot to a blender and puree.
Add back to the pot and stir in the basil. Turn the heat back on to cook for 5 more minutes.
Add in cooked ground beef if desired.
1 medium size spaghetti squash
2 tbsp olive oil
¼ tsp. Salt
Preheat oven to 400 degrees fahrenheit
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place both halves in oven safe pans and coat in olive oil. Sprinkle with salt.
Cook in the oven for 30 - 40 min, until slightly golden brown on top / sides.
Let cool and shred with a fork to create spaghetti-like noodles.
Top the spaghetti squash with the sauce and enjoy!