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KALOADED SPAGHETTI SQUASH BOWLS 🙆🏻♀️ Follow @kalejunkie for more easy recipes! And not only is this easy to make, it is SO FUN to eat in a bowl. This recipe is low carb, gluten free and loaded with veggies! I used lean ground beef, but this would also be fantastic with ground chicken, turkey or plant-based crumbles. Make it your own :)
Makes 4 servings
2 spaghetti squash
2 tb olive oil
1 yellow onion, diced
3 carrots, chopped (about 3/4 cup)
1 pound lean ground beef, chicken, turkey or plant-based crumbles
3-4 cloves garlic, mashed
1 tb Italian seasoning
1 15.5 oz jar @raoshomemade marinara sauce
Salt & pepper to taste
Garnish: freshly grated parmesan cheese, chopped basil
Preheat oven to 400F. Cut the spaghetti squash in half and stand them up on a small (quarter size) baking sheet. If they don’t stand up, that’s OK, just lay them on their side or cut a tiny piece off the bottom, so they stand up. Brush the tops generously with olive oil and sprinkle with salt and pepper. Bake for 45 minutes then remove from the oven to cool. While the squash is in the oven, prepare the meat sauce filling. Add olive oil to a pan/pot over medium heat, and once hot, add the diced onions and carrots. Stir and let cook for about 6 to 7 minutes until the onions and carrots start to cook down, then add the garlic, followed by the ground beef, italian seasoning, and a pinch of salt. Stir and let cook until the meat is cooked through, then add the jar of marinara sauce. Turn heat to low, cover and let cook for 15 minutes, then remove from heat. Next, use a fork to separate the spaghetti squash (as shown) and then fill each bowl with meat sauce. Add freshly grated parmesan cheese and chopped basil, and enjoy!
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@kalejunkie
