- 1 spaghetti squash
- 1 tablespoons avocado oil
- 1 yellow onion, chopped
- 2–3 Thai bird’s eye chili, minced (adjust to taste)
- 5 large garlic cloves, minced
- 1-inch knob fresh ginger, minced
- 1 tablespoon Thai red curry paste
- ½ teaspoon salt, adjust to taste
- ½ teaspoon freshly cracked black pepper, adjust to taste
- 1 pound grassfed ground beef
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar
- 1 tablespoon coconut aminos
- 1 green bell pepper, chopped
- 1 (8 ounce) package sliced mushrooms, chopped
- 2 eggs, whisked
- green onion, garnish
To prepare squash using the oven method:
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
Prepare the casserole:
- Preheat oven to 350 degrees.
- In a saute pan, add oil on medium heat and then add the onion, Thai bird chilies, and a pinch of salt.
- Once onions turn translucent, add the garlic and ginger.
- After a couples minutes add the curry paste, salt, and pepper. Mix well, then add the ground beef.
- Once the ground beef is almost brown, add fish sauce, coconut sugar and coconut aminos. Give it a good stir and then add chopped green pepper and mushrooms and continue to cook for about 5 minutes, stirring occasionally.
- When the beef is done, combine it with the cooked spaghetti squash strands and mix well.
- Add the whisked eggs to the mixture, then pour into a casserole dish.
- Bake casserole at 350 degrees for 30-40 minutes or until golden on top.
- Garnish with green onion and serve.