If you want to try something different to spaghetti then this recipe is a healthy, easy and fast week night meal. To save time you can try cooking your squash in advance.
- 1 spaghetti squash
- 2 tsp. extra virgin olive oil
- Salt, pepper, and garlic powder
- 1 lb. lean ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves minced garlic
- 1 cup baby portobella mushrooms, chopped
- 3 cups fresh diced tomatoes (or 2 15-ounce cans)
- 1 15oz can of tomato sauce
- 1 tbsp. Italian seasoning
- Salt and paper to taste
- Fresh chopped basil or parsley (optional)
- Preheat oven to 400.
- Cut spaghetti squash in half lengthwise and de-seed. Season each half with a teaspoon of olive oil and a sprinkle of salt, pepper and garlic powder.
- Place skin side up on a rimmed baking sheet and cook in for 35-40 tender until tender.
- Cool and gently scrap out the squash. This will be the base of your dish.
- Brown the beef in a large non-stick frying pan over a medium-high heat. Continually stir with a wooden spoon or spatula to make sure the meat is broken into small crumbles.
- Once the meat has browned, push it to one side of the pan and add in the onion and pepper.
- Cook for about 5 minutes until veggie begin to soften and then stir in the mushrooms and the garlic.
- Allow to cook for another couple of minutes until the mushrooms have softened and then mix all the veggies and beef together.
- Add in diced tomatoes, tomato sauce, Italian seasoning, and salt and pepper to taste.
- Cook for another 15 – 20 minutes until all the flavours have come together and then top with fresh basil or parsley.
- Serve over the top of a pile of spaghetti squash and enjoy!
Serves 4 – Nutrition Per Serving
Calories: 475, Fat: 20g, Carbohydrate: 39g, Fibre: 10g, Sugar: 14g, Protein: 36g