Beef & Zucchini Spaghetti Squash Bowls
Total Time: 50 minutes
Serving Size: ½ stuffed spaghetti squash
Number of Servings: 2
Calories & Macros per Serving (with 85% lean ground beef):
Calories: 390 Fat: 22g Carbs: 20g Protein: 28g
Ingredients:
1 medium spaghetti squash
½ lb ground beef (85% lean)
1 zucchini, diced
½ small onion, diced
Olive oil
Salt and pepper
Spices of choice (e.g., taco seasoning, garlic powder, chili flakes, or Italian seasoning)
How to Cook the Spaghetti Squash:
Oven Method:
Preheat oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise with a sharp knife. Scoop out the seeds with a spoon.
Drizzle the inside with olive oil, then sprinkle with salt and pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes, until soft and strands pull apart easily with a fork.
Microwave Method (faster):
Pierce the squash all over with a fork to let steam escape.
Microwave the whole squash on a plate for 5 minutes to soften slightly.
Carefully slice in half lengthwise and scoop out the seeds.
Place both halves cut-side down in a microwave-safe dish with about ½ inch of water.
Microwave for another 6–8 minutes, or until tender and strands are easy to separate with a fork.
Instructions:
Dice the onion and zucchini into small pieces. Set aside.
Heat a skillet over medium heat and add 1 tsp olive oil.
Add the diced onion and cook for 2–3 minutes until softened.
Add the ground beef. Break it up with a spatula and cook until browned, about 6–7 minutes.
Stir in the diced zucchini and your choice of spices. Cook for another 5–6 minutes, until zucchini is tender.
Once the spaghetti squash is cooked, use a fork to loosen the strands, keeping them inside the shell.
Spoon the beef and zucchini mixture over each squash half. Serve warm.
Tips:
You can top it with avocado, salsa, shredded cheese, or a spoonful of Greek yogurt.
This is a great low-carb, high-protein dinner that reheats well.
Store leftovers in an airtight container in the fridge for up to 4 days.