Spaghetti squash makes a great pasta substitute on The Myers Way®! This dish is so easy to throw together–you can add different organic vegetables and experiment with different herbs and spices.
Spinach and Mushroom Spaghetti Squash Casserole
Course:
Servings
4
Ingredients
- 1 spaghetti squash large
- 1 Tbsp 14.79 ml coconut oil divided
- 2 Tbsp 29.57 ml water filtered
- 1 1/2 lbs 681.00 g ground beef bison, or pork
- 1 sweet onion chopped
- 3 cloves garlic minced
- 2 cups 480.00 ml mushrooms chopped
- 1 tsp 4.93 ml dried thyme
- 2 tsp 9.86 ml oregano
- 1 tsp 4.93 ml onion powder
- 1 tsp 4.93 ml garlic powder
- 4 cups 960.00 ml spinach
- 1 avocado sliced
Instructions
- Preheat oven to 400 degrees F.
- Slice spaghetti squash in half lengthwise. Scoop out seeds with a spoon and discard. Rub cut sides of squash with coconut oil.
- Place squash face down on a large baking dish, splashed with 1-2 tablespoons filtered water.
- As squash is cooking, add meat to large pan and brown.
- In a separate pan, heat remaining coconut oil over medium heat. Add onions and let cook for 2-3 minutes.
- Add garlic and stir frequently.
- After 2 minutes add mushrooms, thyme, oregano, onion powder, and garlic powder. Stir well and let flavors mix for 3 minutes.
- Add spinach and let cook down.
- When squash is done, let cool slightly then scoop out into pan with meat and vegetables. Mix well then transfer to large baking dish.
- Cook uncovered for about 10 minutes.
