Beef and Spaghetti Squash
Savory Ground Beef with Roasted Spaghetti Squash
Ingredients:
1 medium spaghetti squash
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil
Grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper.
Place cut sides down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender.
While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes.
Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Drain any excess fat.
Stir in marinara sauce, dried oregano, and basil. Simmer for 5 minutes, allowing flavors to meld.
Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl or directly onto plates.
Top the spaghetti squash strands with the beef sauce mixture. Garnish with grated Parmesan and fresh parsley if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 350 kcal | Servings: 4 servings
#spaghettisquash #beefrecipes #lowcarbmeals #healthycomfortfood #glutenfree #groundbeefrecipes #easymeals #familydinner #roastedveggies #ketorecipes #cleanrecipes #homemade #italianflavors #comfortfood #simplerecipes #mealprep #proteinpacked #healthyliving #savorymeals #dinnerideas
Looking for a healthy twist on classic spaghetti? Try this Beef and Spaghetti Squash — low-carb, flavorful, and hearty!
Beef and Spaghetti Squash
Savory Ground Beef with Roasted Spaghetti Squash
Ingredients:
1 medium spaghetti squash
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil
Grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper.
Place cut sides down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender.
While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes.
Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Drain any excess fat.
Stir in marinara sauce, dried oregano, and basil. Simmer for 5 minutes, allowing flavors to meld.
Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl or directly onto plates.
Top the spaghetti squash strands with the beef sauce mixture. Garnish with grated Parmesan and fresh parsley if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 350 kcal | Servings: 4 servings
#spaghettisquash #beefrecipes #lowcarbmeals #healthycomfortfood #glutenfree #groundbeefrecipes #easymeals #familydinner #roastedveggies #ketorecipes #cleanrecipes #homemade #italianflavors #comfortfood #simplerecipes #mealprep #proteinpacked #healthyliving #savorymeals #dinnerideas
Looking for a healthy twist on classic spaghetti? Try this Beef and Spaghetti Squash — low-carb, flavorful, and hearty!
