Meat Lover's Sauce over Spaghetti Squash
Ingredients
- 1 (3-lb) spaghetti squash, halved lengthwise
- ¼ cup water
- 2 lb grass-fed ground beef
- 1 onion, chopped
- 1 (8-oz) pkg sliced mushrooms
- 1 zucchini, chopped
- 4 carrots, chopped
- 1 (28-oz) can fire-roasted crushed tomatoes with basil
- 1 (28-oz) can fire-roasted diced tomatoes (see Note)
- 1½ Tbsp Italian seasoning
- 1½ tsp salt
- 1½ tsp pepper
Instructions
- Preheat oven to 400°F. Remove seeds from squash, and place squash, cut sides down, in a roasting pan; add water. Cover and bake 30 minutes or until tender.
- Using a fork, scrape spaghetti-like strands from squash into a bowl; season with salt and pepper to taste.
- Meanwhile, cook beef, onion, mushrooms, zucchini, and carrots in a large skillet over medium heat until beef is browned and crumbly. Drain and return to skillet.
- Stir in tomatoes, Italian seasoning, salt, and pepper; simmer 10 minutes. Serve sauce over spaghetti squash. Season with salt and pepper to taste.
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