gluten free

Baked Spaghetti Squash & Tomato Curry

Baked Spaghetti Squash & Tomato Curry recipe made with bone broth created by Bone Brewhouse.

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!

Pho Bone Broth & Vietnamese-inspired Soup

Pho Bone Broth & Vietnamese-inspired Soup recipe made with bone broth created by Bone Brewhouse.

Our Pho bone broth is aromatic, perfectly spiced and better than chicken noodle soup during cold and flu season. I created this protein-packed version of a Vietnamese-inspired soup by simply adding udon noodles and garnish. 

Simply, thaw our Pho bone broth overnight in refrigerator or run container under hot water to loosen broth. Heat in a covered saucepan on medium heat and stir frequently till hot. Once the broth is heated, it’s this easy:

  • Add cooked udon noodles to a bowl

  • Pour broth over noodles

  • Add cooked protein (chicken, beef or tofu) and garnish ingredients (green onions, lime, cilantro, red and crushed chili peppers)

  • Boom!

I can’t wait for you to make this soup…and the flu isn’t required to do so. Bone Brewhouse broths are all natural goodness. No starches, gums or added colour. Ideal for Paleo and protein-based diets.