Bolognese-style pork ragù over spaghetti squash (Keto)

 

Makes 8 servings

• 1½ pounds ground pork
• 1 cup finely chopped celery
• ½ cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon italian seasoning
• 1 can (about 14 ounces) chicken broth
• ½ cup light cream (half and half)
• 1 spaghetti squash (3 to 4 pounds)
• ½ cup grated parmesan cheese

1. Brown pork in large saucepan over medium-high heat, stirring to break up meat ; add celery and onion, cook and stir 5 minutes or until vegetables are tender.
2. Add garlic, cook and stir 1 minute ; stir in tomato paste and italian seasoning.
3. Stir in broth, reduce heat and simmer 10 to 15 minutes, stirring occasionally ; add cream, cook and stir until heated through, skim off excess fat.
4. Meanwhile, pierce squash several times with knife ; microwave on HIGH 15 minutes or until squash is tender (squash will yield when pressed with finger).
5. Let cool 10 to 15 minutes ; cut in half, scoop out and discard seeds.
6. Separate flesh into strands with fork.
7. Place on serving plates ; top with sauce and cheese.

Per serving

• 333 calories
• 22g total fat
• 15g carbs
• 13g net carbs
• 2g dietary fiber
• 20g protein

BON APPÉTIT