Spaghetti Squash Bowl
Spaghetti Squash Bowls are a low-carb dish with spaghetti squash strands and a variety of delicious toppings. Healthy and satisfying!
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 tbsp. Olive Oil
- 1½ lbs. Lean Ground Beef
- 1 Shallot, Diced
- 3 Cloves Garlic, Minced
- 8 Cremini Mushrooms, Diced
- 1 tsp. Dried Oregano
- 1 tsp. Dried Basil
- 1 tsp. Dried Thyme
- 1 tsp. Sea Salt, Divided
- ½ tsp. Ground Black Pepper, Divided
- 4 cups Tomato Sauce
- 2 Small Round Spaghetti Squash
Preparation
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
Step 3
Drizzle the insides with olive oil and sprinkle with ¼ tsp. of sea salt and a pinch of black pepper.
Step 4
Place the squash halves, cut side down, on a baking sheet. Bake for about 35-40 minutes, or until the squash is tender.
Step 5
While the squash is cooking, in a large skillet, heat the remaining olive oil over medium-high heat.
Step 6
Add the lean ground beef, shallot, and garlic. Cook until the beef is browned, breaking it up with a spatula as it cooks.
Step 7
Stir in the diced mushrooms and continue to cook for a few minutes until they begin to soften.
Step 8
Season with dried oregano, basil, thyme, the remaining sea salt, and black pepper. Mix well to distribute the seasonings evenly.
Step 9
Pour in the tomato sauce and let the mixture simmer for about 10 minutes. Taste and adjust the seasoning as needed.
Step 10
To serve, divide the roasted spaghetti squash strands among four serving bowls. Top with the beef and tomato sauce mixture.
Step 11
Enjoy!
