Name: Egg
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 small or 1 large spaghetti squash; 2 tablespoons coconut oil, divided; 1- 10-oz pack of frozen spinach; 1 large onion, chopped; 3 carrots, diced; 3 celery stalks, diced; 1 lb ground pork; 2- 8-oz packs mushrooms, sliced; 1 large zucchini, chopped; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh rosemary; 1½ teaspoons dried thyme; 1½ teaspoons cinnamon; 1 teaspoon onion powder; 1½ teaspoons sea salt; 1½ cups bone broth and/or coconut milk

1

Cut spaghetti squash in half, scoop out seeds, and roast, cut side down on a lined baking sheet for 45-50 minutes in a 400 degree oven. Shred the inside with a fork. Set aside. (You can do this well in advance to save time.)

2

Microwave frozen spinach, drain excess liquid, set aside.

3

In a large skillet, heat 1 tablespoon of coconut oil and sauté onion, carrots, and celery for 4-5 minutes. Add in ground pork and cook until browned throughout. Stir in fresh herbs, spices, and salt.

4

Meanwhile, in a second skillet, heat remaining coconut oil and sauté the mushrooms and zucchini until softened, about 8 minutes. Stir in cooked spinach.

5

Combine contents of both skillets together. Taste and season with extra salt or herbs, if desired.

6

Pour mixture into a greased 9x13'' baking dish. Stir in the spaghetti squash to mix evenly. Finally, pour bone broth and/or coconut milk evenly over the top.

7

Bake in a 375 degree oven for 40-45 minutes, or until bubbly. Allow to cool before cutting.

Egg

Ingredients

16 Ingredients

Instructions

Keep Cooking