Let’s get this healthy recipe going!

Turn oven on medium heat and drizzle a thin, even coating of avocado oil to the bottom of a deep saute pan. Place ground meat into the pan, and separate with a fork to cook evenly. While the meat browns, mince garlic and ginger. Once meat is evenly browned, push it to the side of the pan and add minced garlic and ginger and tomato paste to the other side to brown slightly. Add a little more avocado oil if the pan is dry. After a 2-3 minutes, combine this with the meat. In a bowl, combine coconut aminos, rice wine vinegar, and sambal. Pour this over the meat and stir. Then, lower heat to low, and allow to simmer for 5 minutes.

Meanwhile, bring a large pot of water to a boil. Generously salt the water. Once boiling, submerge spaghetti into water by submerging one side and allowing it to soften until all of the pasta is in the water. Immediately place the lid back on the pot, allowing the water to return to a rolling boil. Remove the lid and stir occasionally. Follow instruction on pasta container for cooking time.

While the pasta is cooking, in a bowl, combine peanut butter with 1/2 cup of warm water. Once combined, pour this into meat and stir until all ingredients until are combined. Once spaghetti is ready, add it into the meat sauce until the noodles are fully coated in sauce.

Enjoy!