Stuffed Spaghetti Squash
Rich in potassium and beta-carotene, spaghetti squash can help lower blood pressure and boost your body's immune system. Maintaining a strong immunity is an important part of keeping your metabolism ignited! So let’s eat to feed your health!Phase 1 | Serves 2
Prep time: 20 minutes | Total time: 1 hour
1 spaghetti squash (about 3 pounds)
8 ounces lean ground beef
1 cup sliced crimini (baby bella) mushrooms
1/2 onion, diced
1 large garlic clove, minced
14-ounce can diced tomatoes, drained
1/2 green pepper, diced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon cayenne
Sea salt and freshly ground black pepper to taste
2 cups cooked quinoa (or any Phase 1 grain)
Preheat the oven to 375 degrees. Halve the squash lengthwise, and scoop out the seeds. Roast the halves face-down on a baking sheet for 40 minutes, until the flesh is tender.
Meanwhile, make the filling: Heat a large nonstick skillet over medium-high heat. Add the beef, mushrooms, onion, and garlic. Cook and stir until the meat is browned. Stir in the remaining ingredients (except for the quinoa), reduce the heat, and simmer for 10 minutes. Stir in the cooked quinoa.
When the squash is done, use a fork to scrape the flesh into spaghetti “noodles,” leaving them in the skin. Salt and pepper the squash to taste. Lower the oven temperature to 350 degrees. Stuff the squash halves with the filling. Bake for 10 minutes, or until heated through.