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)
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Bake (or boil) spaghetti squash - Bake at 400 for 25 minutes, or boil for 30 minutes.
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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.
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Add tomato sauce and seasoning to meat and vegetable mixture. Simmer (with lid on) for 10-15 minutes.
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When spaghetti squash is done, cut in half (leaving each half in tack). Scoop out seeds, then fork it to loosen spaghetti.
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Spoon meat and vegetable mixture over spaghetti squash and top with mozzarella and Parmesan cheeses. Bake for 10 minutes. Then serve!
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