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Spaghetti Squash with Grass Fed Beef
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Spaghetti Squash with Grass Fed Beef and Mushroom Marinara Sauce

Ingredients

  • 1 2-3# spaghetti squash
  • 1 # grass-fed, organic ground beef (95%)
  • 25.5 oz tomato sauce or crushed tomatoes
  • 1/2 onion, diced
  • 2-3 cloves garlic, minced (to equal 1 Tbsp)
  • 1 tub sliced mushrooms
  • 2-3 Tbsp herbs de Provence (or Italian herb blend)

Instructions

  • Pierce the spaghetti squash with a knife and roast for ~1.5 hours (for 2 small) or ~2 hours for 1 large squash (or until a knife easily pierces the skin). Carefully slice squash in half, allowing heat to escape. Set aside and allow to cool, remove seeds, then scoop out squash.
  • In a large sauté pan, add beef, 1T garlic, chopped onion, 1 tub sliced mushrooms, and sauté 15 min, continuing to break apart meat and stirring occasionally.
  • Add 25.5oz jar of tomato sauce, season w/ 2-3T herbs de Provence, S&P to taste. Stir to combine, shut off heat, cool.
  • Serve spaghetti squash topped with tomato sauce. Option to grate parmesan overtop.