Ground Beef Spaghetti Squash Skillet

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!

Spaghetti Squash Skillet

Spaghetti Squash Skillet
Spaghetti Squash Skillet

Spaghetti Squash Skillet
Spaghetti Squash Skillet

Ground Beef Spaghetti Squash Skillet
Serves 4
This is going to be a staple at our house! My husband (the hater of all things squash) loved it and our boys devoured it! This was FULL of flavor! One of my good friends recommended this to me and I put my own little spin on it and I am really pleased with the way it turned out - it was a HUGE HIT at our house! I hope you enjoy it just as much as we did!
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Ingredients
  1. 1 large spaghetti squash
  2. 1 tsp extra virgin olive oil
  3. 1 lb lean ground beef (or ground turkey)
  4. 1/2 large yellow onion, diced
  5. 3-4 cloves garlic, minced
  6. 1 zucchini, quartered and sliced
  7. 1 cup baby Bella mushrooms, sliced
  8. 2 tsp dried oregano
  9. 2 tsp dried basil
  10. Sea salt and black pepper, to taste
  11. 2 (14.5 oz) cans diced tomatoes
  12. 1 (14.5 oz) can tomato sauce (no sugar added)
  13. 2 T fresh parsley
  14. Parmesan cheese, shredded
Spaghetti Squash
  1. Pre-heat oven to 400 degrees F
  2. Cut spaghetti squash in half and scoop out the seeds and pulp
  3. Lightly coat the inside with olive oil (I used my misto!)
  4. Place on baking sheet, cut side up and roast for about 45 minutes or until fork tender and slightly browned on the top.
  5. Use a fork to scrape the inside of the squash into spaghetti like strings.
Skillet
  1. While the squash is roasting, in a 12" skillet, brown your ground beef
  2. 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)
  3. Add tomatoes and tomato sauce, stir to mix well.
  4. Add the spaghetti squash (about 4 cups) and stir well.
  5. Top with some fresh parsley and Parmesan. Enjoy!
21 Day Fix Containers
  1. 1 Red, 2 Green for 1/4 skillet, Blue (if you add cheese!)
Adapted from Clean Food Crush
Adapted from Clean Food Crush
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/
Spaghetti Squash Skillet

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Comments
  • Dana
    Reply

    This recipe sounds yummy but I don’t see anything about serving size to go with the container count 🙁

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