All I have to say is YUM. My good friend Brittny of BrittKFitness shared this recipe with me and I have been excited to try it! I cooked this up last night with my usual spin on it because I can never just follow a recipe (haha) and when Basili walked in, he commented about how good the house smelled and then asked what it was. I told him spaghetti squash skillet, to which he made a face and asked ‘But did you make angel hair for me?’ NOPE! Just try it. HA! He did and then he had another plate. Meanwhile, Noah chucked his fork to the floor because he realized he could eat faster when he used his hands. (LOL!!!!) He held up his plate when it was empty and asked for more…twice! Zach even ate his too – as picky as he is with food lately that isn’t a snack.
This skillet meal (like all of them) was SUPER simple and took very little effort aside from cutting the veggies! The reason it has a longer time listed on the recipe is for the Spaghetti squash to roast in the oven. Easy peasy and absolutely a winner here! I hope you enjoy it as much as we did!
- 1 large spaghetti squash
- 1 tsp extra virgin olive oil
- 1 lb lean ground beef (or ground turkey)
- 1/2 large yellow onion, diced
- 3-4 cloves garlic, minced
- 1 zucchini, quartered and sliced
- 1 cup baby Bella mushrooms, sliced
- 2 tsp dried oregano
- 2 tsp dried basil
- Sea salt and black pepper, to taste
- 2 (14.5 oz) cans diced tomatoes
- 1 (14.5 oz) can tomato sauce (no sugar added)
- 2 T fresh parsley
- Parmesan cheese, shredded
- Pre-heat oven to 400 degrees F
- Cut spaghetti squash in half and scoop out the seeds and pulp
- Lightly coat the inside with olive oil (I used my misto!)
- Place on baking sheet, cut side up and roast for about 45 minutes or until fork tender and slightly browned on the top.
- Use a fork to scrape the inside of the squash into spaghetti like strings.
- While the squash is roasting, in a 12" skillet, brown your ground beef
- When the beef is almost cooked through, add the onions, garlic, zucchini, mushrooms, oregano and basil to your skillet and cook until onions are translucent and meat is cooked through. Lightly salt and pepper it, to taste (Note: I didn't add extra salt to this dish because the tomatoes add salt to the dish)
- Add tomatoes and tomato sauce, stir to mix well.
- Add the spaghetti squash (about 4 cups) and stir well.
- Top with some fresh parsley and Parmesan. Enjoy!
- 1 Red, 2 Green for 1/4 skillet, Blue (if you add cheese!)
This recipe sounds yummy but I don’t see anything about serving size to go with the container count 🙁
This was SO tasty – one of my favorite 21DF recipes. Thanks for sharing! Yum!!