Whole 30 Savory Ground Beef and Spaghetti Squash Casserole

• Gluten free
• Paleo

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 cloves Garlic
  • 1 Onion, small
  • 2 tbsp Oregano, dried
  • 1 Parsley, fresh
  • 1 Spaghetti squash, large
  • 15 oz Tomato, canned

• Canned Goods

  • 1/4 cup Beef broth, low sodium

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on motherrimmy.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 pound extra lean ground beef
• 1/4 cup low sodium beef broth
• 2 cloves garlic, crushed
• 2 tablespoons dried oregano
• 15 ounces canned diced tomato
• 1 large spaghetti squash
• fresh parsley

Directions

• Pierce the squash all over with a fork, then microwave on high for 8 - 10 minutes checking for tenderness. If you can pierce the squash easily with a fork it’s ready to go. Allow to cool to the touch. Cut in half and scoop out the seeds. Gently take a fork and shred the noodles from the skin to a bowl.
• Preheat a large non-stick skillet over medium heat with the olive oil. Add the onion and cook for 3 - 5 minutes until softened. Add the beef and cook for 5 - 6 minutes until cooked through.
• Add the beef broth, oregano, garlic and canned tomatoes to the pan and simmer for 5 minutes. Add the squash to the meat mixture and heat thoroughly.
• Season with salt and pepper and serve with parsley.