NUTRITION

SERVINGS

INGREDIENTS

12 oz ground beef (93% lean)

1 medium spaghetti squash

0.5 tbsp olive oil

1 cup salsa verde

0.25 cup red onion

2 cloves garlic

1 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole avocado

2 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

  Slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush the cut flesh with the olive oil.

• 3

  Place the squash halves cut-side down on the baking sheet and roast for 40 minutes until the skin is easily pierced with a fork.

• 4

  While the squash roasts, brown the ground beef in a large skillet over medium-high heat along with the diced red onion and minced garlic.

• 5

  Drain any excess fat, then stir in the ground cumin, smoked paprika, sea salt, black pepper, and salsa verde, allowing it to simmer for 5 minutes.

• 6

  Use a fork to scrape the roasted squash into spaghetti-like strands and toss them directly into the skillet with the beef mixture.

• 7

  Divide the mixture into bowls and garnish with fresh lime juice, chopped cilantro, and sliced avocado before serving.