Spaghetti Squash with Beef and Balsamic
A light, flavorful dish combining tender spaghetti squash, savory beef, and sautéed veggies with a touch of balsamic freshness.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Medium Spaghetti Squash, cut in half (lengthwise)
- 3 tbsp. Olive Oil
- 1 Medium Green Bell Pepper, thinly sliced and halved
- 18 Medium Mushrooms (Cremini or White), quartered
- 1 lb. Lean Ground Beef
- 1 cup Fresh Basil Leaves
- 1 tsp. Ideal Protein Balsamic Vinegar
Preparation
Step 1
Preheat oven to 400°F (204°C).
Step 2
Brush squash halves with 1 tbsp. olive oil, place cut-side down on a baking sheet, and roast 30–35 minutes until tender.
Step 3
Heat 1 tbsp. olive oil in a skillet. Add bell pepper and mushrooms, sauté 5–6 minutes, then set aside.
Step 4
Add remaining olive oil and ground beef to the skillet. Cook 6–8 minutes until browned, breaking it apart as it cooks.
Step 5
Scrape cooked squash into strands using a fork and place in a large bowl.
Step 6
Add beef and vegetables to the squash, mix well, and divide into 4 servings.
Step 7
Top with basil and drizzle each serving with balsamic vinegar. Enjoy!
