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Sauteed spaghetti squash with beef

January 4, 2012

Another recipe I recently cooked up using a variation of simple spaghetti squash with random stuff I had lying around in the fridge was with a pound of grass-fed ground beef.

This was a great preparation for high protein needs. The beef added so much flavor to the “noodles” that I didn’t even have to sautee it in butter for added flavor. At the same time, my meat has about 15% fat, so leaner cuts of beef or ground beef may require some cooking fat anyway.

1 3-4lb spaghetti squash
1 lb ground beef (the less lean, the better)
1 bulb garlic
1 small handful of fresh parsley, about 8 individual sprigs
any cooking fat, if desired
salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper)

(1) Prepare spaghetti squash by microwave or oven. Set aside to slightly cool.
(2) Coarsely chop the garlic and set aside. Chop the parsley finely and set aside.
(3) Chop the spaghetti squash in half and scoop out the seeds. Using a fork, create strands by running the prongs from the top stem part to the bottom part of each squash half.
(4) Set aside half the total amount of strands in one container and half in another, unless your pan is huge enough to contain all of the squash.
(5) Heat cooking fat on high if using. Add half (or all) of the ground beef to the pan and cook until browned, about 5 minutes. Add half (or all) of the garlic and saute until fragrant, about 2 minutes.
(6) Add one container of the spaghetti squash (or all if you cooking all at once). Saute until parts of the noodles are lightly browned, then add half (or all) the parsley. Saute for another 2-3 minutes, and then add salt and pepper to taste.
(7) If not all of the squash has been cooked, repeat step 5-7 with the other half of the ingredients until everything has been cooked.
(8) Serve warm.


Dai Dai


From → Recipes

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