GROUND BEEF SPAGHETTI SQUASH SKILLET
Ingredients
- 1 large spaghetti squash
- 1 tsp extra olive oil
- 1 lb lean ground beef (or ground turkey)
- ½ large yellow onion diced
- 3-4 cloves garlic minced
- 1 zucchini quartered and sliced
- 1 cup baby Bella mushrooms sliced
- 2 tsp dried oregano
- 2 tsp dried basil
- Sea salt and black pepper, to taste
- 2 (14.5 oz) cans diced tomatoes
- 1 (14.5 oz) can tomato sauce (no sugar added)
- 2 T fresh parsley
- Parmesan cheese shredded
Instructions
Spaghetti squash
- Pre-heat oven to 400 degrees F
- Cut spaghetti squash in half and scoop out the seeds and pulp
- Place on baking sheet, cut side up and roast for about 45 minutes or until fork tender and slightly browned on the top.
- Use a fork to scrape the inside of the squash into spaghetti like strings.
Skillet
- While the squash is roasting, in a 12" skillet, brown your ground beef
- When the beef is almost cooked through, add the onions, garlic, zucchini, mushrooms, oregano and basil to your skillet and cook until onions are translucent and meat is cooked through. Lightly salt and pepper it, to taste (Note: I didn't add extra salt to this dish because the tomatoes add salt to the dish)
- Add tomatoes and tomato sauce, stir to mix well.
- Add the spaghetti squash (about 4 cups) and stir well.
- Top with some fresh parsley and Parmesan. Enjoy!
Notes
21 day fix containers
- 1 Red, 2 Green for 1/4 skillet, Blue (if you add cheese!)
