Modified from http://cleanfoodcrush.com/spaghetti-squash-skillet/
I’d been wanting to try something like this for a while and finally got around to it after tripping across the above recipe, tweaked to our liking. The original recipe calls for peppers, mushrooms, and tomato sauce, all of which I left out due to dietary restrictions in our household, though I may add in mushrooms next time. It wasn’t overly attractive to look at, but it was soooo good to eat!
1 medium-sized spaghetti squash
1 tsp organic unrefined coconut oil
1 small yellow onion, diced
2 tbsp minced garlic
1 lb grass fed lean ground beef or turkey
1 (14.5 oz) can organic fire roasted diced tomatoes
8-10 sliced mushrooms (if desired)
1 tpsp parsley
1 tbsp basil
Salt and peper, to taste
Sprinkling of all-natural shredded parmesan cheese (optional)
Prepare the spaghetti squash as described here, and allow to cool for a bit so that the outer skin can be touched. While cooling, heat large skillet or sauce pan over medium-high heat. Heat coconut oil and add onions and garlic. Cook for 3-5 minutes and add ground beef. Brown meat, stirring occasionally, and remove from stovetop. Drain excess fat and return to burner. Add remaining ingredients and bring to a low boil. Meanwhile, use a fork to pull the strands of spaghetti squash out of the skin and drain as much of the moisture as possible. Add to meat mixture, stirring in and submerging the squash “noodles” and reduce heat to simmer for 2 minutes. Sprinkle with shredded parmesan cheese and enjoy!