Updated: Sep 10, 2019
Hello my fellow pasta lovers!! This recipe is for you.
So, I am here to tell you that pasta doesn't have to be out of your life when you decide to make healthier choices! In fact, I think it tastes WAY better without all of the processed grains, enriched flours, and gluten. That dang gluten, let me tell ya.
One of my favorite alternatives to pasta is spaghetti squash, mainly for its awesome dose of fiber to my diet but also because it contains many vital vitamins and antioxidants! There are many different ways that you can make meals with it, but this is one of my favorites! If you don't know how to cut, or even cook a spaghetti squash... don't worry...I got you! Just watch the video below! (Just ignore me and my lack of cutting skills and video quality...working on bigger & better things!).
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 bowls (usually 1 person a bowl)
1 large spaghetti squash
1 jar of organic pasta sauce -- you won't use all of it (watch the sugar content!)
1 lb organic grass-fed beef
Extra virgin olive oil
Preheat the oven to 400 degrees
Cut the spaghetti squash in half, and lather with the olive oil, salt and pepper
Place face down in a greased pan and cook in the oven for about 40 minutes
***While squash is cooking, cook the grass-fed beef in a cast-iron skillet with the extra virgin olive oil, and season with the turmeric and cumin (s + p if desired)
In another pot, pour the pasta sauce in and simmer on a low heat to begin to warm it while all other food is being cooked
Take the squash out of the oven when cooked, and either scrape out the insides for more of a "pasta" dish, or leave intact and create a bowl
Add in the ground meat and pasta sauce on top (more seasoning if desired)