Hearty Lean Ground Elk and Vegetable Marinara with Roasted Butternut Squash and Spaghetti Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lean Ground Elk and Vegetable Marinara with Roasted Butternut Squash and Spaghetti Squash

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Elk and Vegetable Marinara with Roasted Butternut Squash and Spaghetti Squash

Savor a rustic yet refined meal featuring lean ground elk simmered in a rich vegetable marinara, served alongside tender roasted butternut squash and delicate strands of spaghetti squash. A harmonious blend of savory and subtly sweet flavors makes this dish a satisfying option for any time of day.

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NUTRITION

369kcal
Protein
35.2g
Fat
12.2g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Elk

1/2 cup Marinara Sauce

1 cup Spaghetti Squash (cooked)

1/2 cup Roasted Butternut Squash

1/2 cup Mixed Bell Pepper & Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the butternut squash into cubes, drizzle with a bit of olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat a skillet over medium heat and add olive oil. Sauté minced garlic until fragrant.

  • 3

    Add the lean ground elk to the skillet and cook until browned. Break it apart as it cooks.

  • 4

    Stir in the marinara sauce and Italian herbs, then add the mixed bell pepper and zucchini. Let the sauce simmer for about 5-7 minutes. Season with salt and pepper to taste.

  • 5

    While the sauce simmers, prepare the spaghetti squash by cutting it in half, removing seeds, and baking face-down in a 375°F oven for 30-35 minutes, or microwave until tender. Once cooked, use a fork to scrape out the strands.

  • 6

    Plate a base of spaghetti squash strands, top with a portion of the ground elk marinara mixture, and add the roasted butternut squash on the side.

  • 7

    Serve warm and enjoy your hearty, nutrient-dense meal.

Hearty Lean Ground Elk and Vegetable Marinara with Roasted Butternut Squash and Spaghetti Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lean Ground Elk and Vegetable Marinara with Roasted Butternut Squash and Spaghetti Squash

YOUR SOLIN GENERATED RECIPE

Hearty Lean Ground Elk and Vegetable Marinara with Roasted Butternut Squash and Spaghetti Squash

Savor a rustic yet refined meal featuring lean ground elk simmered in a rich vegetable marinara, served alongside tender roasted butternut squash and delicate strands of spaghetti squash. A harmonious blend of savory and subtly sweet flavors makes this dish a satisfying option for any time of day.

NUTRITION

369kcal
Protein
35.2g
Fat
12.2g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Elk

1/2 cup Marinara Sauce

1 cup Spaghetti Squash (cooked)

1/2 cup Roasted Butternut Squash

1/2 cup Mixed Bell Pepper & Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the butternut squash into cubes, drizzle with a bit of olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat a skillet over medium heat and add olive oil. Sauté minced garlic until fragrant.

  • 3

    Add the lean ground elk to the skillet and cook until browned. Break it apart as it cooks.

  • 4

    Stir in the marinara sauce and Italian herbs, then add the mixed bell pepper and zucchini. Let the sauce simmer for about 5-7 minutes. Season with salt and pepper to taste.

  • 5

    While the sauce simmers, prepare the spaghetti squash by cutting it in half, removing seeds, and baking face-down in a 375°F oven for 30-35 minutes, or microwave until tender. Once cooked, use a fork to scrape out the strands.

  • 6

    Plate a base of spaghetti squash strands, top with a portion of the ground elk marinara mixture, and add the roasted butternut squash on the side.

  • 7

    Serve warm and enjoy your hearty, nutrient-dense meal.