INGREDIENTS
1
small to medium spaghetti squash
1 lb
lean ground beef
1/2 cup
diced onions
3 cloves
garlic, minced
1 cup
carrots, diced small
1/2 cup
celery, diced small
4 tsp
vegan butter or ghee (can sub regular butter)
1 28 ounce can
of crushed tomatoes
1/4 cup
white wine (or sub red if you have it)
2 tbsp
coconut cream (the thick part of canned coconut milk)
fresh basil
Himalayan salt
Parmesan cheese (omit for dairy-free)