Name: Ground Beef Spaghetti Squash Bowl
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 0.5 whole spaghetti squash; 4 oz ground beef (93% lean); 0.5 cup yellow onion; 1 cup cremini mushrooms; 1 clove garlic; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp tomato paste

Instructions

Prep 10 min · Cook 40 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Scoop the seeds out of the spaghetti squash half, brush the flesh with half of the olive oil, and season with a pinch of salt.
Place the squash cut-side down on the baking sheet and roast for 35 to 40 minutes until the skin is easily pierced with a fork.
While the squash roasts, finely dice the onion, slice the mushrooms, and mince the garlic.
Heat the remaining olive oil in a large skillet over medium-high heat, then add the onion and mushrooms, sautéing for 5 minutes until softened.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.
Stir in the minced garlic, tomato paste, dried oregano, sea salt, and black pepper, cooking for another 2 minutes until fragrant.
Once the squash is done, let it cool slightly, then use a fork to scrape the flesh into long, spaghetti-like strands.
Transfer the squash strands into a bowl and top with the savory beef and mushroom mixture.

Nutrition

Ingredients

Instructions

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