Sweet Potato Beef Béchamel

Sweet Potato Beef Béchamel

1 large white sweet potato, “spiralized“
1 large yellow summer squash, “spiralized“
1 Tbs. coconut oil
1/2 tsp. sea salt
1/2 lb. 85% ground grass-fed beef
1/2 red onion, diced
1 lb. frozen butternut squash
1 14 oz. can full-fat coconut milk
1-1 1/2 tsp. sea salt
1/2 tsp. ground nutmeg

 

Using a super amazing spiralizing machine, “noodle” both the sweet potato and the squash. 

Set aside.

 

Brown the beef in a large cast iron skillet over medium heat until the fat begins to render. Add the onion and cook, stirring, until translucent.  

Meanwhile, microwave the squash until thawed and nice and warm.  Puree the squash and coconut milk in a high-speed blender until nice and smooth.  
Pour into the beef and onion mixture and add the salt and nutmeg.  
Bring to a boil momentarily.  
Reduce to a simmer and cook an additional 5-10 minutes until the sauce really begins to thicken.

As the sauce thickens, in a separate skillet, heat the coconut oil and add the “noodles” to cook until soft and just becoming crispy.

Divide noodles among two giant bowls and evenly distribute beef cream sauce over the two bowls.  
Toss.  
Top with a bit of extra freshly ground nutmeg, if desired.  

 

Enjoy.