Ok! This recipe is AWESOME! It's super satisfying, it's low carb, it's KETO, and you are going to LOVE IT! It's a great dish for these cold winter nights! Because we are in the midst of an ice storm down here in South Texas, I thought it would be the perfect opportunity to share this recipe. Now, I know a lot of us are currently doing the Whole 30 challenge, so I went ahead and provided the Whole 30 substitutions to this recipe. You're welcome! I hope you enjoy it!
1 large spaghetti squash, sliced in half and deseeded
1 lb beef
1 onion, diced
4 cloves garlic, minced
4 roma tomatoes, chopped
1 head of broccoli, chopped-stems included
1 tablespoon low sodium Worcestershire sauce
1 teaspoon fennel seed
1 1/2 teaspoon Himalayan Salt - try to use minimal salt because there will already be salt in the cheese!
1/4 teaspoon black pepper
2 tablespoons coconut oil
1-2 cups of shredded cheese of choices
1 cup goat cheese
Optional garnishes to add after it's cooked:
1 jalapeno, diced
2 tablespoons cilantro, chopped
Whole 30 rendition:
1.Substitute 2 tablespoons of Coconut Aminos for 1 tablespoon of Worcestershire.
2.Substitute 1 cup of chopped cashews or pecans for the cheese. We will sprinkle the nuts on top of the beef for the last 5-6 minutes of baking time.
1. Preheat the oven to 400 degrees.
2. Prepare spaghetti squash as listed above. Spray each half with cooking spray. Sprinkle salt and pepper on each half. Lay each half on a non-stick baking sheet (or spray baking sheet with cooking spray). Bake in the oven for 35 minutes.
3. Meanwhile, prepare the other veggies as listed above.
4. Saute garlic and onion until onion becomes soft. Be sure to stir constantly so the garlic doesn't burn. Add a pinch of salt and pepper. Add the beef, saute and stir! There will be natural juices producing from the meat! That's ok!
5. Add the tomatoes and broccoli. Stir! Add in fennel, Worcestershire, add the remaining salt and pepper. Saute until the meat is brown and the tomatoes and broccoli are soft. Cooking process should take about 10 minutes.
5. Pull the spaghetti squash from the oven when it is done. Distribute the beef mixture evenly on both squash halves.
6. Sprinkle both cheeses on top and bake for another 15 minutes or until cheese is gold and melted, but not burnt.
7. Garnish with chopped jalapeno and cilantro!
8. If you are doing the Whole 30 rendition, distribute beef evenly on both squash halves. Set your timer and bake for 10 minutes. Pull spaghetti squash out, sprinkle the nuts on top and bake for another 5-7 minutes. Be sure to check the nuts periodically so the don't burn! Just don't bake for any longer than 5-6 minutes! Feel free to garnish with cilantro and jalapenos as well!