I'm beginning to think that I actually may finish all 52 recipes before the end of the year. It's been a very fun project and I hope you have all gotten something from it.
I have featured spaghetti squash in a different recipe but today I made a dish that is definitely worth sharing. This is one I created and it incorporates a mix of flavors that may surprise you, but the end result was very well enjoyed by all in this family.
Not-your -ypical Stuffed Spaghetti Squash
Ingredients (remember to choose organic whenever possible)
1 large spaghetti squash
1 large onion chopped
1 large bell pepper chopped
1lb ground 100% grassfed beef
8 cloves of garlic minced
1TB chinese seasoning
1tsp cayenne pepper
1/2 tsp fennel seeds
1/2 tsp ground clove
1/4 cup hoising sauce
2 cups of frozen spinach
2TB ground flax
Olive oil
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees. Cut squash in half lengthwise and remove seeds. Sprinkle with salt, pepper, and olive oil and bake face down on baking sheet for approximately 30 minutes or until fork tender.
2. Heat oil in a large skillet and cook onion until translucent. Add bell pepper and cook until tender.
3. Add beef and cook until no longer pink. Add garlic and all spices up to clove and cook until fragrant.
4. Add hoisin sauce and spinach and cover. Cook for approximately 8 to 10 minutes. Taste and adjust seasonings. Mix in flax, turn off heat and let rest.
5. Once the squash is cooked, fill with beef mixture and bake uncovered in oven for approximately 10 minutes or just until heated through.
6. Enjoy! Our whole family ate only 1/2 of the squash. We sliced it and served it with roasted brussels sprouts and arugula salad.
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