Looks like it’s shaping up to be a yummy weekend… with this baked spaghetti squash and tomato curry. Sooo good and so easy to make. Here’s the recipe.
Slice a spaghetti squash length-wise, brush with olive oil, salt/pepper and roast it in the oven face down for about 30-45 minutes on 375F.
While that is roasting, fry in a pot one whole onion diced, one head of garlic crushed and ground beef in a pan. Then add 1 cup of Bone Brewhouse Traditional bone broth, 6 to 8 tomatoes diced, one whole green pepper diced and mushrooms chopped. Season with Italian seasoning and one tbsp. curry. Let simmer till the sauce thickens.
Take your roasted spaghetti squash and remove the seeds. The skin hardens to a shell and the squash should be soft and look like spaghetti when you pull it away. Top with your curry sauce and enjoy!