Hands-down, this recipe makes a satisfyingly delicious meal using spaghetti squash, mushrooms, and seasoned beef.
- 1 large spaghetti squash
- 2 T olive oil
- 1 small white onion, sliced into strips
- 8 oz portobello mushrooms, sliced
- 1 t fennel seed
- 1 t garlic, minced
- 4 T fresh basil, chopped + divided
- 1 T dried oregano
- 1/2 t red pepper flakes
- 1 t sea salt
- 1 lb. grass-fed ground beef
- Preheat oven to 400°F. Slice spaghetti squash in half lengthwise and scoop out seeds with a large spoon.
- Place spaghetti squash in a pan with enough water to cover the bottom of the pan. Transfer to oven. Bake 35-45 minutes depending on size of squash. Most squash will be ready around 40 minutes.
- In the meantime, in a large skillet begin to brown the beef over medium heat, breaking it up in the pan.
- Once beef starts to brown, add in mushrooms and onions. Continue to break up any large pieces of beef. Cook 10 minutes.
- Stir in oregano, 1/2 of the basil, fennel seed, red pepper flakes, sea salt and garlic. Allow to cook until mushrooms and onions are tender and beef is cooked through, about 10 minutes.
- Carefully remove from the oven and set squash on a separate plate using tongs.
- Use tongs to hold squash and a fork to scrape out squash into a bowl forming the “spaghetti” noodles. Stir in olive oil to coat. Season with sea salt to taste.
- Serve beef mixture over the top of noodles or stir to incorporate. Top with the rest of the fresh basil.
Author: Jennafer Ashley