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spaghetti squash pasta

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1 spaghetti squash
  • 1 lb ground beef (you can also use ground turkey or chicken)
  • 8-10 roma tomatoes, diced
  • 1 bell pepper, diced
  • 2 cups fresh kale, chopped
  • 2 cups baby spinach
  • 1 cup cremini mushrooms, sliced
  • 1 onion, diced
  • 2 tbsp dried oregano
  • 2 tbsp dried basil
  • 1-2 garlic cloves, minced
  • 1/2 tbsp cumin or chili powder
  • 1 tbsp olive oil
  • sea salt to taste
  • 1/4 cup red wine optional

Instructions

TO MAKE THE SPAGHETTI SQUASH

  1. Preheat oven to 400F. Slice squash open lengthwise, remove seeds, and place on baking sheet flesh down.

  2. Bake 30-40 minutes until skin is lightly browned and can be pierced through with knife.

  3. Remove from oven, and fork out spaghetti-shreds onto plates.

FOR THE SAUCE

  1. While squash is cooking in oven, in pan over medium heat, sauté oil and garlic until lightly browned. Add oregano, basil, and ground beef.

  2. Once cooked, stir in all chopped vegetables and remaining ingredients and reduce heat to medium-low until liquid from tomatoes has reduced into a thicker sauce, about 25 minutes.

  3. Serve and enjoy!