Ingredients:
- 1 Medium Spaghetti squash
- 2 cloves garlic, minced
- 1/2 large onion, diced
- 1lb ground beef
- 1 bag of frozen broccoli (or 1 head of fresh broccoli, chopped)
- 1 cup diced tomato (I used cherry tomatoes because that's what we had on hand)
- 1 cup Muir Glenn Organic Pizza Sauce (keep the remainder of the can for paleo pizza later in the week :-) )
- 1/2 cup water
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1-2 tsp crushed red pepper flakes (or as much/little as you like depending on how spicy you like your food)
- Enough Coconut Oil to grease a 7x11 Pyrex baking dish
Directions:
- Preheat oven to 350 degrees Farenheit
- Cut spaghetti squash in half lengthwise, scoop out seeds & innards
- Place one half of squash cut side down in pyrex dish and add about 1/2 inch of water to the bottom of the dish, Microwave for 10-12 minutes. When one half is cooked, pull the squash out and set aside, repeat with second half.
- While the squash is cooking, add garlic, onions & ground beef to a pan on the stove over medium/high heat. Cook, stirring occasionally, until meet is browned.
- Add tomatoes & broccoli, stir
- Add pizza sauce, 1/2 cup water and spices (basil, oregano & crushed red pepper flakes)
- While the meat mixture simmers, use a fork to scrape the spaghetti squash into strands. I find that doing this over a big bowl is easiest & helps to contain the mess. Then I just dump all of the scraped squash into the pan with the meat mixture. Stir to combine
- Now that the squash is done cooking in your pyrex dish, you can use that same dish to bake the casserole. Dump out the water & grease the dish with coconut oil
- Transfer meat/squash mixture to baking dish, bake in oven for 20-30 minutes until bubbly.
- Enjoy!
