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Finally, a spaghetti squash dish to love! Spaghetti squash subs for noodles in this spicy, meaty dish!


Servings

Total time

45 minutes

Cuisines

Spanish

Courses

Dinner


Ingredients

  • squash
  • 1 medium spaghetti squash ( (2 1/2 to 3 pounds) halved and seeded)
  • 2 tablespoons olive oil (divided)
  • 2 teaspoons chili powder
  • meat SAUCE
  • 2 tablespoons olive oil ((divided))
  • 1 medium onion (finely chopped)
  • 1 bell pepper (yellow, red or green) (chopped)
  • 4 cloves garlic (chopped)
  • 1 pound lean ground beef, bison, turkey or chicken
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chipotle powder
  • 1 can (10-ounce) diced tomatoes with green chiles
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • ¼ cup cilantro
  • salt and freshly ground black pepper (to taste)
  • salt and freshly ground black pepper (to taste)
  • shredded Mexican blend cheese (optional)
  • sour cream (optional)


Method

  1. SQUASH
  2. Preheat oven to 375 degrees. Line a baking sheet with nonstick aluminum foil or parchment paper. Brush the inside of the squash with olive oil. Season with salt and black pepper and dust with chili powder. Place cut-side down on the prepared baking sheet. Bake for approximately 30 minutes. Carefully turn the squash over and continue baking until tender and the squash can be shredded easily. Let cool to the touch. Shred squash onto a serving platter.
  3. MEAT SAUCE
  4. While squash is baking, heat olive oil in a large saute pan over medium-high heat. Add the onion and bell pepper, reduce heat to medium and cook until beginning to soften. Add the garlic and the ground beef.
  5. Cook, stirring often until beef is cooked through. Drain off any excess grease.
  6. Return pan to the heat, add the chili powder, cumin, coriander and chipotle powder and stir well until meat is evenly seasoned. Stir and cook briefly (approximately 30 seconds).
  7. Add the diced tomatoes with green chiles, beef broth and tomato paste. Bring to a boil, reduce heat to low and simmer until excess liquid has cooked out and sauce is thickened.
  8. Stir in cilantro and adjust seasoning with salt and black pepper to taste.
  9. Gently toss meat sauce with squash. Serve immediately with cheese and sour cream if desired

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