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STUFFED SPAGHETTI SQUASH WITH TOMATOES AND GROUND BEEF

Discover the joy of flavorful and satisfying meals with Dr. Cindy Tanzar's Stuffed Spaghetti Squash with Tomatoes and Ground Beef. This delightful recipe showcases the unique versatility of spaghetti squash, artfully transforming it into a warm, inviting vessel for a savory mix of ground beef, vibrant vegetables, and the comforting essence of Italian herbs. As the squash roasts in the oven, it becomes tender and easily scraped into “noodles,” providing a nutritious base that perfectly complements the rich meat sauce. With each bite, you’ll experience a harmonious blend of textures and flavors, ideal for those adhering to standard or maintenance meal plans. This dish promises not just a wholesome eating experience but also the satisfaction of indulging in a classic comfort food without the guilt. Serve it as a stand-alone centerpiece or dress it up with parmesan cheese for added richness—either way, it's sure to please!

STUFFED SPAGHETTI SQUASH WITH TOMATOES AND GROUND BEEF by Dr. Cindy Tanzar

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Plan: (Standard)

Serving information: Makes 4 servings. One serving covers your protein and vegetable at your meal.

Warm up with a nourishing bowl of Stuffed Spaghetti Squash with Tomatoes and Ground Beef, a wholesome dish that artfully brings together the comfort of a hearty meal with the lightness of vegetables. Serving four, this recipe is a fantastic way to meet your protein and vegetable goals while enjoying a unique twist on pasta. The tender strands of spaghetti squash mimic traditional noodles, while the savory filling of grass-fed ground beef, fresh vegetables, and aromatic herbs creates a flavor-packed experience that everyone will love. Perfect for meal prep or family dinners, this dish will quickly become a favorite in your kitchen.

INGREDIENTS

  • 3 lbs. spaghetti squash
  • 2 tsp. organic coconut or avocado oil – divided
  • 1 lb. grass-fed ground beef
  • 3 garlic cloves, minced
  • 8 oz. mushrooms, sliced
  • 1 medium onion, diced
  • 1-28 oz. can diced tomatoes, drained
  • 1 green pepper, diced
  • Fresh ground black pepper to taste
  • ½ tsp. dried thyme
  • 1 tsp. dried oregano
  • ¼ tsp. cayenne (optional)

INSTRUCTIONS

  1. Preheat oven to 400°F. Cut spaghetti squash in half and remove seeds. Pierce squash several times with a knife, brush with 1 tsp oil and place on a baking sheet, cut side up. Bake for approx. 45 minutes or until squash is tender. Using a fork, scrape the inside of the squash to create “noodles” – leaving the squash in the shell.
  2. While the squash is roasting, heat a large stainless-steel pan to medium-high heat. Add 1 tsp of oil, then add ground beef, garlic, onions, and mushrooms, cooking until meat is browned. Mix in tomatoes, green pepper, salt and pepper, thyme, oregano and cayenne, simmering for 10 minutes. Add meat sauce to spaghetti squash. If you aren’t eating dairy, you can always provide parmesan cheese as a topping for others!