Ingredients
- 1 spaghetti squash
- 1 tablespoon avocado oil
- 1 red onion chopped
- 1 serrano pepper minced (more if you like it spicy)
- 5 large garlic cloves minced
- 1 pound ground beef
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon fresh thyme finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- ¼ teaspoon crushed red pepper flakes
- salt and pepper adjust to taste (be sure to season well)
- 1 green bell pepper chopped
- 1 14.5 ounce can organic diced tomatoes, drained
- 1 egg whisked
- green onion garnish
Instructions
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 the size of the squash).
To prepare meat
- In a pan, add oil on medium heat and then add the onion, serrano pepper and a pinch of salt.
- Once onions turns translucent, add garlic and after a couples minutes add the ground beef and spices. Continue cooking until the beef is done.
Prepare the Casserole
- Preheat oven to 350 degrees.
- Combine the cooked beef, spaghetti squash strands, green bell pepper and the diced tomatoes.
- Add the whisked egg to the mixture, combine well and pour into a casserole dish.
- Bake the casserole at 350 degrees for 30-40 minutes or until golden on top.
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