Ground Beef Skillet

🧂 Ingredients

• 1 spaghetti squash

  cut in half and seeded
• 2 teaspoons olive oil
• salt, pepper, + garlic power

  to taste
• 1 lb. lean ground beef,

  preferably grass-fed
• 1 small onion,

  diced
• 1 bell pepper,

  diced
• 3 cloves minced garlic,
• 1 cup baby bella mushrooms

  chopped
• 2-15 ounce canned diced tomatoes
• 1-15 ounce can of tomato sauce
• 1 tablespoon Italian seasoning
• Salt and paper to taste
• 1/4 cup Fresh chopped basil or parsley

  optional
• 2 tablespoons parmesan cheese

  optional

Instructions

• 1 Preheat oven to 400.
• 2 Cut spaghetti squash in half lengthwise and seed. Season each half with a
  teaspoon of olive oil and a sprinkle of salt, pepper and garlic powder. Place
  skin side up on a rimmed baking sheet and cook in for 35-40 tender until tender.
  Cool and gently scrap out the squash. This will be the base of your dish.
• 3 Brown beef in a large cast iron skillet over a medium-high heat. Continually
  stir with a wooden spoon or spatula to make sure the meat is broken into small
  crumbles.
• 4 Once the meat has browned, push it to one side of the pan and add in the onion
  and pepper. Cook for about 5 minutes until veggies begin to soften and then mix
  them imntothe beef and push to the side.
• 5 Stir in the mushrooms and the garlic, season with salt and pepper, and allow to
  cook for another couple of minutes until the mushrooms have softened and then
  mix all the veggies and beef together.
• 6 Add in diced tomatoes, tomato sauce, Italian seasoning, and salt and pepper to
  taste. Cook for another 15-20 minutes until all the flavors have come together
  and then top with fresh basil or parsley.
• 7 Serve over the top of a pile of spaghetti squash (or zoodles, rice, pasta, etc.)
  and enjoy!

Nutrition Info