Easy Low Carb Spaghetti Squash Skillet
Ingredients
The base
-
1
whole
spaghetti squash
-
2
teaspoons
olive oil
-
to taste
salt
-
to taste
pepper
-
to taste
garlic powder
The filling
-
1
pound
lean ground beef
-
1
small
onion, diced
-
1
whole
bell pepper, diced
-
3
cloves
garlic, minced
-
1
cup
baby bella mushrooms, chopped
-
2
15-ounce cans
diced tomatoes
-
1
15-ounce can
tomato sauce
-
1
tablespoon
Italian seasoning
-
¼
cup
fresh chopped basil or parsley (optional)
-
2
tablespoons
parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Season each half with olive oil, salt, pepper, and garlic powder.
- Place the squash skin side up on a baking sheet and bake for 35-40 minutes until tender.
- Allow the squash to cool, then scrape out the flesh.
- In a large skillet, brown the ground beef over medium-high heat, breaking it into small crumbles.
- Push the beef to one side of the skillet and add the diced onion and bell pepper.
- Cook the vegetables for about 5 minutes until softened, then mix them with the beef.
- Add the chopped mushrooms and minced garlic, season with salt and pepper, and cook until the mushrooms soften.
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, and additional salt and pepper to taste.
- Cook for another 15-20 minutes until flavors meld together.
- Serve the mixture over the spaghetti squash and top with fresh basil or parsley, and parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
195
Total fat
7g
Total carbohydrates
16g
Total protein
19g
Sodium
145mg
Cholesterol
48mg
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