- (1) Spaghetti squash
- Olive oil (spray is easier)
- Salt and pepper
- (1) Organic marinara sauce, no salt added
- (1) 1-pound package of grass-fed ground beef
- (3) cloves garlic, diced
- (1/2) yellow onion, chopped
- 1 cup portobello mushrooms, sliced
- (3) fresh basil leaves, thinly sliced
- Spaghetti squash
- Preheat the oven to 400 degrees.
- Cut the squash in half lengthwise, and scrape out the seeds and guck (it's similar to a pumpkin)
- Spray a cookie pan with olive oil.
- Lightly spray the out and inside of the squash halves with olive oil. Sprinkle salt and pepper to taste.
- Place squash halves face down on the cookie sheet, and bake for 45 minutes.
- Once done, let cool for 10 minutes.
- Using a fork, rake out the "meat" of the squash into a large bowl. Spaghetti-like strings will naturally come out.
- Sauce (cook while the squash is in the oven)
- Combine the garlic, onion and 1/2 tablespoon of olive oil n a large sauce pan on medium heat.
- When the onions have begun to caramelize, add in the ground beef.
- Break up the meat with your sauce spoon into bite size pieces, stir and cover for 5-8 minutes.
- Once the meat is browned, add in the mushrooms. Stir and cover for 3-5 minutes to let the mushrooms cook through.
- Add the marinara, basil leaves and salt and pepper to taste. Stir and cover for another 5 minutes to let the flavors develop.
(Click-through photo gallery below.)
In a serving bowl, place the spaghetti squash and top with grass-fed beef tomato sauce. If desired, sprinkle a little parmesan cheese. Makes about 4 servings.