- Bake the spaghetti squash
- Cook the meat
- Make the salad dressing
- Prepare the salad
Spaghetti squash with perfect meat sauce
Spaghetti squash is such a fun vegetable! If you have not yet discovered it, google what it looks like and go buy it! Even though it does not taste like pasta, because it turns into very thin noodles, it creates an illusion and can really fulfill your pasta craving without eating any carbs!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 2 Spaghetti squash cut in half, seeds removed
- 1 tablespoon extra virgin olive oil
- 3 pounds ground beef
- 2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 onion finely chopped
- 1 can crushed tomatoes
- 1 chili pepper chopped (seeds removed for less spice)
- 8 cloves garlic chopped
- 2 teaspoons silan date honey
- 1 lime juiced
- 1 orange juiced
- 2 tablespoons soy sauce
- 2 scallions chopped
Directions:
- Preheat oven to 425°F. Prepare a sheet pan with pan with parchment paper. Rub just enough oil on spaghetti squash to get them moist. Place spaghetti squash face side down on sheet pan and place in oven for 40 minutes.
- Remove from oven and scrape with fork, creating spaghetti but leave inside peel, using the peel as a bowl.
- In the meantime, place a large skillet on high heat. Add the remaining olive oil and when hot add the meat. Add the salt and pepper and let meat brown on both sides for 5 minutes each.
- Add the rest of the ingredients except the scallions, cover with lid and turn to medium and let cook for 20 minutes, mixing often.
- Turn off flame and add the scallions.
- When ready to serve, place hot meat on hot or room temperature spaghetti squash.
Notes & Tips:
You can make the spaghetti squash up to 4 days in advance, just be sure to fork the spaghetti when it comes out of the oven and is still hot, it will be much harder to do when it is cold.
Purple sprout mango salad
This recipe was inspired by finding purple sprouts, but of course you can use any sprouts! Feel free to play around with this salad, since it is so fresh and quick to whip up, add a protein, lentils or your favorite cheese to make it more filling and a full meal in itself!
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Ingredients:
- 1/4 cup rice wine vinegar
- 1/8 cup extra virgin olive oil
- 1/4 cup fresh basil chopped
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 4 ounces frisee lettuce
- 4 cucumbers sliced
- 8 radishes sliced
- 2 mangoes sliced
- 1 box purple sprouts
Directions:
- In a large salad bowl add the vinegar, oil, basil, salt and pepper and whisk well.
- Add the rest of the ingredients right before serve. Mix well.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you have leftover mango salad and it is already dressed, discard the lettuce and add fresh lettuce to it and dress it when you are ready to eat! Add grilled chicken or your favorite cheese to the mix!
The spaghetti squash and the meat reheat beautifully.
