When I tell you this is the EASIEST protein packed meal….and man it hits every time…I ain’t lying. I crave Italian food quite a bit but Lord knows it ain’t the best for these hips and arse of mine. When I’m FASTer Waying, we have two low carb days and don’t you know those are the days I find myself craving pasta, bread, etc. Enter this spaghetti squash and meat sauce recipe to the rescue. So damn easy to whip up and always hits the spot. Let’s break down the recipe…
INGREDIENTS:
1 spaghetti squash cut in half (I pierce with a fork and put in the microwave for a few minutes so I’m not wrestling with the damn thing as I cut it)
Avocado Oil
Garlic Powder
salt and pepper
1 lb of ground beef (I’ll typically make extra so I have leftovers—if so do 2lbs)
Italian seasoning
your fave tomato sauce OR you can toss in a can of tomato sauce/crushed tomatoes and season with
italian seasoning, garlic powder, salt, pepper
if you’re not FASTer Waying, shaved Parmesean
INSTRUCTIONS:
Preheat oven to 400°F
Carefully slice the squash lengthwise (check out my microwave trick above)
Scoop out the seeds (like a pumpkin moment).
Drizzle with avocado oil, sprinkle with salt + pepper and garlic powder
Place cut side down on a parchment-lined baking sheet.
Roast for 30ish minutes if you microwaved….it’s ready when you can easily pierce the skin with a fork
While that roasts, brown your ground beef and season with italian seasoning, garlic powder, etc— then drain
Add your tomato sauce and gussy it up accordingly
Spaghetti your squash (take a fork and scoop out the inside…will look like spaghetti) and add your sauce and parm if you’re on that dairy train.
IFFFF your family isn’t into the squash, just cook your noodles accordingly and voila….everyone is satisfied!
