More fall fun recipes this week! I have been craving red meat lately, I must be depleting iron or something, so when I passed the ground hamburger at the grocery store, it quickly landed in my shopping cart. And then, when I saw the wide varieties of squashes in the produce section, I grabbed up a spaghetti squash to make a low carb spaghetti with red meat sauce :).
3 medium tomatoes
2 tablespoons olive oil
1 tablespoon tomato paste
2 cloves garlic
Tuscan spice mix
-1/2 lb ground hamburger
-6 mini Portobello mushrooms, sliced
-1 medium to large spaghetti squash
Put ingredients for tomato sauce in small crock pot and cook for a few hours until tomatoes soften and break up- the aroma is wonderful!
Preheat oven to 375. Slice spaghetti squash in half, scoop out the seeds and brush with olive oil. Bake for 45-50 minutes, until the inside is soft and “peels” in strings like spaghetti. Brown hamburger in a pan, once the hamburger is nearly cooked, sauté the mushrooms in another pan with a little bit of olive oil. Combine the hamburger, mushrooms, and tomato sauce in 1 pan. Pour over spaghetti squash, and enjoy!
*This recipe was for 2 servings, double if you have more mouths to feed!