Spaghetti Squash Beef Bowl
When spaghetti meets spaghetti squash, you have this delicious Keto recipe. It’s a yummy spaghetti meat sauce with vegetables that is seasoned just right to make a perfect topping over spaghetti squash!
- 1 lb Ground Beef, organic, grass-fed
- 1 Onion, diced
- 1 Tomato, diced
- 1/2 Green Pepper, diced
- 1/2 Red Pepper, diced
- 8 oz Tomato sauce
- 1/8 cup Cooking wine (white or red) OPTIONAL
- 3 Garlic cloves, minced
- Seasoning: Italian, salt and pepper, all purpose seasoning
- Mozzarella cheese (topping)
- Parmesan cheese (topping)
Bake (or boil) spaghetti squash - Bake at 400 for 25 minutes, or boil for 30 minutes.
While squash is cooking, cut up vegetables and put in large fry pan (with oil). Add ground beef (in small pieces). Cook together until meat is browned.
Add tomato sauce and seasoning to meat and vegetable mixture. Simmer (with lid on) for 10-15 minutes.
When spaghetti squash is done, cut in half (leaving each half in tack). Scoop out seeds, then fork it to loosen spaghetti.
Spoon meat and vegetable mixture over spaghetti squash and top with mozzarella and Parmesan cheeses. Bake for 10 minutes. Then serve!