Butternut Squash Spaghetti with Meat Sauce
This week we challenged our clients and ourselves to come up with the most creative recipe using butternut squash, our ingredient of the week. I decided to keep this recipe super simple and even used a combination of Butternut Squash pasta sauce and regular tomato marinara. The sweet and savory combo on top of the spiraled Butternut Squash is on point. This recipe will make your sauce in bulk, but you can definitely play around with the amount of cheese and butternut squash noodles that you need! Have fun with this one!
8 ounces grass fed ground beef
8 ounces lean ground turkey
75g yellow onion, diced
1 Tbsp Avocado oil
2 cloves of garlic, minced
1/2 cup baby portobello mushrooms
1 tbsp Italian seasoning
12 ounces butternut squash marinara
12 ounces tomato marinara
1 tsp salt
1 ounce fresh mozzarella, sliced
Fresh basil leaves, chiffonade
Fresh parsley, chopped
10-12 ounces butternut squash, spiralized for noodles. I used Cece’s Veggie Co. Noodled Organic Butternut
Heat 1/2 Tbsp avocado oil in a sauté pan over medium high heat.
Add onion and mushrooms to the pan and sauté until onions are translucent and mushrooms are almost cooked through.
Add garlic and continue cooking for 30 sec.
Add in ground beef and turkey until brown. Seasoning with salt and Italian seasoning. If needed add more Italian seasoning.
Add both marinara sauces to the pan. Allow to come to a boil and then reduce heat to a simmer. Simmer for 15 minutes at least.
Meanwhile, heat another sauté pan over medium high heat and add remaining avocado oil.
Sauté the butternut squash noodles for approximately 4-5 minutes until just cooked through.
Add butternut squash noodles to a bowl, top with approximately 200g of meat sauce (you can adjust the amount once you have your recipe entered in MyFitnessPal).
Top with 1 ounce of fresh mozzarella slices, basil, parsley, and can add a small amount of grated parmesan cheese.
Serving size: 200g meat sauce + all of the butternut squash noodles + 1 ounce fresh mozzarella
Macros per serving: 29g protein/53g carbs/19g fat
Author: Maggie Shaffer, Black Iron Nutrition Coach, @maggieshaffer