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Simple Spaghetti Squash Skillet

Total Time1 hour 15 minutes
Servings: 4

Ingredients

  • 1 spaghetti squash
  • 1 tsp extra virgin olive oil
  • 1 lb lean ground Beef grass fed, if possible or lean ground Turkey
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1/4 cup diced green bell pepper
  • 1/2 cup sliced mushrooms
  • 2 14.5 oz cans organic diced tomatoes, OR 3 cups FRESH diced tomatoes
  • 1 15 oz can organic tomato sauce
  • 2 Tbsp fresh parsley
  • 2 tsp dried basil
  • 1/2 tsp dried oregano
  • Sea salt and freshly ground black pepper to taste
  • Sprinkling of all-natural parmesan cheese optional, omit for dairy-free

Instructions

For the spaghetti squash Prep:

  • Cut a medium spaghetti squash in half, scoop out seeds.
  • Very lightly coat the inside with olive oil.
  • Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
  • Cool just a bit
  • Use a fork to shred "spaghetti" out of the skin.
  • Use paper towels to soak up moisture just a bit.

For the Skillet:

  • Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.
  • Heat olive oil in skillet, once hot and add onion and green peppers and sauté until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sautéing.
  • Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste.
  • Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
  • Garnish with fresh chopped basil and a touch of parmesan, serve warm.