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"Spaghetti" with Roasted Red Pepper Sauce

George Bryant
  • 40 minutes
  • Serves 4

INGREDIENTS

1

spaghetti squash (cooked and shredded)

1 lb

grass fed ground beef

1

roasted red bell pepper (diced)

1

roasted serrano chile pepper (diced)

1

onion (diced)

3

garlic cloves (minced)

20 oz

tomatoes (diced)

6 oz

tomato paste

1 tsp

thyme

1 tsp

oregano

salt and pepper