Easy Weeknight Dinner - Spaghetti Squash with Beef
This recipe is so simple, yet so good. My family of 4 literally ate almost all of it last night, although this is a great recipe that will have room for leftovers for lunch or another dinner later in the week. After always struggling to open the spaghetti squash, I learned a trick from my instagram fam - poke holes along the squash where you want to cut, and then microwave for a few minutes before cutting!!
Interested in some local, pasture-raised beef? I have packs of 1 and 2 lbs of ground Wagyu beef from River Jordan Farm in Flint Hill, Virginia, available for you to try if you are local to Alexandria! Check out this blogpost to learn more.
Ingredients
1 spaghetti squash - precooked and shredded
2 lbs of ground beef
1 onion, diced
1 bell pepper, diced
2-3 cloves of garlic, minced
1 14 oz can of diced tomatoes
1 8 oz can of tomato paste
1-1.5 tbsp Italian seasoning
Salt & pepper
Red pepper flakes - optional if you want some spice!
Directions
Pre-cook your spaghetti squash. Poke holes in your squash along the line of where you want to cut, toss in microwave for 2-3 mins and then slice longways to open. Place squash flesh down on a baking sheet lined with tin foil and bake for 45 mins at 350.
Saute diced onion, garlic and pepper. Add beef, salt, pepper, italian seasoning and brown.
Once meat is mostly browned, add the diced tomatoes. Continue to cook on high until the liquid evaporates.
Add shredded spaghetti squash and tomato paste. Shake on some red pepper flakes if you’re feeling spicy! Stir to combine.
Ready to serve once it’s all mixed up and it should look like a spaghetti with meat sauce. Enjoy!