Mexican "Spaghetti"
Roasted Spaghetti Squash
Wine Recommendation
Gabbiano Chianti
Ingredients
- ½ onion, diced
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 Tbsp chili powder
- ½ tsp ground coriander
- 2 Tbsp chopped fresh cilantro
Instructions
- 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.
Side Dish Ingredients
- 1 spaghetti squash
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
449
|
57
|
506
|
| Fat (g) | 35 | 5 | 40 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 5 | 3 | 8 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 180 | 204 | 384 |
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