Like many of my patients, I must admit that I too am very prone to stress. To decrease my stress throughout the week, I batch cook my meals on the weekends. I also choose simple, easy-to-make meals over complicated recipes. This recipe is one of my ‘go-to’ meals that I can make in a pinch and eat throughout the week. I like to alternate what kinds of meat (e.g., ground bison, turkey, lamb, chicken) and veggies I use in this recipe. Feel free to tailor this and make it your own! I also like to top this recipe with a dairy-free and nut-free pesto (such as this Dino Kale Pesto) or sliced avocado.
Spaghetti Squash with Ground Beef and Roasted Broccoli
Course:
Servings
4
Prep Time
1 1/2 hours
Ingredients
- 1 spaghetti squash large
- 1 lbs 454.00 g ground beef
- 2 cups 480.00 ml broccoli about 1 head broken into florets
- 2 Tbsp 29.57 ml Avocado oil
- 1 Tbsp 14.79 ml coconut oil
- 1 Tbsp 14.79 ml garlic powder
- 1 Tbsp 14.79 ml oregano
- ground black pepper to taste
- sea salt to taste
Instructions
- Preheat the oven to 375 degrees F.
- Cut the spaghetti squash in half lengthwise and use a spoon to scrape out the seeds. Coat each side evenly with avocado oil. Season with black pepper and sea salt.
- Place the spaghetti squash flesh side down on a large baking sheet. Bake the spaghetti squash in the oven for about 50 minutes, or until you can easily pierce the squash with a fork.
- Once it has finished baking, remove the squash and let it cool for about 15 minutes. With a fork, scrape out the spaghetti-like strands. Set aside.
- While the squash is baking, in a large bowl, mix ground beef with sea salt, oregano, black pepper, and garlic powder.
- Heat a large skillet over medium heat. Melt the coconut oil in the skillet.
- Place ground beef into the skillet, breaking the meat into small pieces with a spatula. Cook for about 10 minutes, stirring occasionally to brown evenly throughout. Set aside.
- After the spaghetti squash has finished baking, place the broccoli florets on a large baking sheet. Coat evenly with 1 tbsp avocado oil, sea salt, and black pepper. Bake at 375 degrees F for about 20-30 minutes, or until tender.
- In a large bowl, mix together the spaghetti squash, ground beef, and broccoli florets.
