Mexican "Spaghetti"
Roasted Spaghetti Squash
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 2 lb ground beef
- 2 Tbsp chili powder
- 1 tsp ground coriander
- ¼ cup chopped fresh cilantro
- Sauté onion, bell pepper, and garlic in hot oil in a large skillet over medium-high heat 6 minutes or until tender, stirring often.
- Add beef, chili powder, and coriander. Cook 5 minutes or until done. Serve over Roasted Spaghetti Squash recipe; top with cilantro.
- 2 spaghetti squash
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 425°F. Cut spaghetti squash in half lengthwise; discard seeds. Rub cut sides with oil; sprinkle with salt and pepper.
- Place squash in a baking dish. Bake 35 minutes, turning once. Let stand 10 minutes.
- Scrape flesh with a fork, removing spaghetti-like strands.
