This dish is perfect for mid to late summer months when squash is abundant at farmer’s markets and in gardens across the country. For those who haven’t tried Spaghetti Squash, it’s an amazing low carb substitute for wheat spaghetti. If you like Zoodles, you’ll love Spaghetti Squash as a delicious alternative. Not only will the similar pasta consistency surprise you, this is also a filling meal.
Preparing Spaghetti Squash couldn’t be easier. Bake & flake! That’s pretty much it. You will need a big sharp knife for the task of splitting the rind. Truly, that’s the hardest part. We hope you enjoy this taste of summer with our grass-fed beef or ground pasture raised pork. Both meat options are delicious in this recipe and can be substituted to make something with entirely different flavor.
“Today’s recipe combines grass-fed ground beef with fresh and dried Italian herbs. No need for additional cooking oil, you can cook the mushrooms and onions right in the juices of the grass-fed beef. Once cooked, serve the mixture over spaghetti squash with fresh basil.” ~ Past Featured Chef, Jennafer Ashley.
Recipe By: Jennafer Ashley
Prep Time: 10 min
Cook Time: 40 min
Paleo | Gluten Free | Low Carb
PHOTO CREDIT: Jennafer Ashley | Fresh and Fit for Paleo Hacks
- 2 Tbsp olive oil
- 1 small white onion, sliced into strips
- 8 oz portobello mushrooms, sliced
- 1 tsp fennel seed
- 1 tsp garlic, minced
- 4 Tbsp fresh basil, chopped & divided
- 1 Tbsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp sea salt
- 1 lb grass-fed ground beef
Instructions for Spaghetti Squash with Grass-fed Beef & Mushrooms
- Preheat oven to 400°F. Slice spaghetti squash in half lengthwise and scoop out seeds with a large spoon.
- Place spaghetti squash in a pan with enough water to cover the bottom of the pan. Transfer to oven. Bake 35-45 minutes depending on size of squash. Most squash will be ready around 40 minutes.
- In the meantime, in a large skillet begin to brown the beef over medium heat, breaking it up in the pan.
- Once beef starts to brown, add in mushrooms and onions. Continue to break up any large pieces of beef. Cook 10 minutes.
- Stir in oregano, 1/2 of the basil, fennel seed, red pepper flakes, sea salt and garlic. Allow to cook until mushrooms and onions are tender and beef is cooked through, about 10 minutes.
- Carefully remove from the oven and set squash on a separate plate using tongs.
- Use tongs to hold squash and a fork to scrape out squash into a bowl forming the “spaghetti” noodles. Stir in olive oil to coat. Season with sea salt to taste.
- Serve beef mixture over the top of noodles or stir to incorporate. Top with the rest of the fresh basil.
Meet The Chef
Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.
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