Foodie Friday

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 :).

Tomato sauce


3 medium tomatoes

2 tablespoons olive oil

1 tablespoon tomato paste

2 cloves garlic


Tuscan spice mix

photo 2

-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!

photo 1

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!

photo 3


*This recipe was for 2 servings, double if you have more mouths to feed!



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