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Spaghetti Squash with Grass-Fed Beef and Mushrooms
Servings 2
Total Time: 60 minutes
Cook Time: 1 hours
Ingredients
- 1 medium spaghetti squash
- 1 pound(s) beef, lean ground
- 2 medium mushroom(s), portobello sliced
- 1 teaspoon(s) fennel seed
- 1 medium garlic clove(s) minced
- 4 tablespoon(s) basil, fresh divided
- 1 tablespoon(s) oregano, dried
- 1/2 teaspoon(s) red pepper flakes
- 1 teaspoon(s) sea salt
- 2 tablespoon(s) olive oil
Instructions
- Preheat oven to 400. 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 pan 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.
This recipe inspired in part or in whole from here