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Spaghetti Squash with Ground Beef and Roasted Broccoli

February 1st, 2017

SpaghettiSquashBeef

Spaghetti Squash with Ground Beef and Roasted Broccoli

Like many of my patients, I must admit that I too am very prone to stress. To decrease my stress throughout the week, I batch cook my meals on the weekends. I also choose simple, easy-to-make meals over complicated recipes. This recipe is one of my ‘go-to’ meals that I can make in a pinch and eat throughout the week. I like to alternate what kinds of meat (e.g., ground bison, turkey, lamb, chicken) and veggies I use in this recipe. Feel free to tailor this and make it your own! I also like to top this recipe with a dairy-free and nut-free pesto (such as this Dino Kale Pesto) or sliced avocado.

Spaghetti Squash with Ground Beef and Roasted Broccoli

Spaghetti Squash with Ground Beef and Roasted Broccoli

Servings

4-6

Prep Time

1 1/2 hours

Servings:

Units:

Ingredients

  • 1 large spaghetti squash
  • 1 lbs grass-fed ground beef
  • 1 large head of broccoli broken into florets
  • 2 Tbsp avocado oil
  • 1 Tbsp coconut oil
  • 1 Tbsp garlic powder
  • 1 Tbsp oregano
  • black pepper to taste
  • sea salt to taste

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Cut the spaghetti squash in half lengthwise and use a spoon to scrape out the seeds. Coat each side evenly with avocado oil. Season with black pepper and sea salt.
  3. Place the spaghetti squash flesh side down on a large baking sheet. Bake the spaghetti squash in the oven for about 50 minutes, or until you can easily pierce the squash with a fork.
  4. Once it has finished baking, remove the squash and let it cool for about 15 minutes. With a fork, scrape out the spaghetti-like strands. Set aside.
  5. While the squash is baking, in a large bowl, mix ground beef with sea salt, oregano, black pepper, and garlic powder.
  6. Heat a large skillet over medium heat. Melt the coconut oil in the skillet.
  7. Place ground beef into the skillet, breaking the meat into small pieces with a spatula. Cook for about 10 minutes, stirring occasionally to brown evenly throughout. Set aside.
  8. After the spaghetti squash has finished baking, place the broccoli florets on a large baking sheet. Coat evenly with 1 tbsp avocado oil, sea salt, and black pepper. Bake at 375 degrees F for about 20-30 minutes, or until tender.
  9. In a large bowl, mix together the spaghetti squash, ground beef, and broccoli florets.

Notes

Optional: Drizzle additional extra virgin olive oil on top and serve.

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