Name: Ground beef and spaghetti squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 10 oz spaghetti squash, halved lengthwise and seeded; 1 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 7 oz 93% lean ground beef; 2 cloves garlic, minced; 1/3 cup marinara sauce; 1.5 oz fresh baby spinach

Ingredients

8 items

10 oz spaghetti squash, halved lengthwise and seeded
1 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper
7 oz 93% lean ground beef
2 cloves garlic, minced
1/3 cup marinara sauce
1½ oz fresh baby spinach

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. Rub the cut sides of the spaghetti squash with half the olive oil, a pinch of the salt, and half the pepper. Place the squash face down on a half-sheet pan and roast until the flesh is tender and pierces easily with a fork, about 35 minutes.
While the squash roasts, heat a 10-inch nonstick skillet over medium-high heat with the remaining olive oil. Add the ground beef, breaking it up into small crumbles, and cook until no longer pink, about 5 minutes. Spoon off and discard any excess fat from the pan. Done when no longer pink, 160°F.
Add the garlic to the skillet and cook until fragrant, about 1 minute. Stir in the marinara sauce, the rest of the salt, and the rest of the pepper. Lower the heat and simmer for 5 minutes until the sauce has thickened slightly and clings to the meat.
Add the spinach to the skillet and stir for 1 minute until it has completely wilted into the sauce. Remove from the heat.
Carefully flip the roasted squash cut side up and let it rest for 5 minutes to allow steam to escape. Use a fork to scrape the flesh into long strands and blot any excess moisture with a paper towel. Pile the squash strands onto a plate and top with the beef and spinach sauce.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes