An easy and flavorful dinner option featuring spaghetti squash loaded with protein and veggies. This dish combines ground beef, spinach, zucchini, and melted cheese for a delicious meal.
1: Roast spaghetti squash at 400°F for 30-40 minutes until tender enough to shred into spaghetti-like strands.
2: While spaghetti squash is roasting, heat a 10” cast iron skillet or large oven safe pan over medium heat. Once hot, add the ground beef, garlic, onion, and salt and pepper and cook for 10 minutes.
3: Once meat is cooked through and onions are translucent, transfer to a large bowl.
4: Add 1 tsp avocado oil to the pan, then add zucchini, frozen spinach, red pepper flakes, and italian seasoning. Stir and cook for 5-7 minutes until zucchini is softened. Transfer to the bowl with the beef and onion.
5: Once spaghetti squash is done and cooked enough to handle, shred it into the large bowl with the beef and veggies. Stir with marinara and 1/2 cup of the cheese until everything is well combined.
6: Return mixture to the pan, then top with remaining 1/2 cup cheese and bake at 400°F for 12 minutes.
