Punjab Eggplant Stew with Spaghetti Squash Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pkg Tasty Bite Punjab Eggplant1 Roasted Spaghetti Squash24 oz Organic Grass Fed Beef Stew Meat2 tbs Coconut OilSalt to taste
Roast spaghetti squash in oven at 375 for 45 minutes and let cool for 15.
While spaghetti squash is cooling chop grass fed beef stew meat into 1-2 inch pieces and throw in a large pot with 2 tbs heated coconut oil.
Empty 1 package of Punjab Eggplant and stir. Shred spaghetti squash into the pot and stir to combine.
Cover and allow to cook for 1-2 hours. If spaghetti squash release too much water take the lid off and let it reduce until you're satisfied. Add salt to taste.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SOUTHSTANISLAWA.
While spaghetti squash is cooling chop grass fed beef stew meat into 1-2 inch pieces and throw in a large pot with 2 tbs heated coconut oil.
Empty 1 package of Punjab Eggplant and stir. Shred spaghetti squash into the pot and stir to combine.
Cover and allow to cook for 1-2 hours. If spaghetti squash release too much water take the lid off and let it reduce until you're satisfied. Add salt to taste.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SOUTHSTANISLAWA.
Nutritional Info Amount Per Serving
- Calories: 398.9
- Total Fat: 27.9 g
- Cholesterol: 105.0 mg
- Sodium: 269.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.8 g
- Protein: 24.4 g
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