Ingredients:

  • 1 medium (approx. 3 lb) spaghetti squash
  • 1 tbsp olive oil
  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • black pepper to taste

Instructions:

  1. Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut-side down in a microwave-safe dish with 2 tablespoons of water. Cover with a lid or microwave-safe wrap and heat on high for 8–10 minutes. Once a knife slides in easily, use a fork to scrape the flesh into long, distinct strands.
  2. Heat 1 tbsp of olive oil in a 12-inch skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until the meat is browned and no longer pink.
  3. Stir in the diced onion and sauté for 3–4 minutes until translucent, then add the minced garlic, oregano, and red pepper flakes. Stir for 60 seconds until fragrant.
  4. Fold in the prepared spaghetti squash strands. Stir-fry for 3–5 minutes, allowing the squash to absorb the beef juices and brown slightly.
  5. Fold in the baby spinach and stir just until the leaves wilt. Remove from heat immediately and stir in the Parmesan cheese until melted and velvety.