Beef and Spaghetti Squash Savory Ground Beef with Roasted Spaghetti Squash Ingredients: 1 medium spaghetti squash 1 lb (450g) ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 cup marinara sauce 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 2 tablespoons olive oil Grated Parmesan cheese (optional) Fresh parsley, chopped (for garnish) Directions: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Place cut sides down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender. While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes. Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Drain any excess fat. Stir in marinara sauce, dried oregano, and basil. Simmer for 5 minutes, allowing flavors to meld. Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl or directly onto plates. Top the spaghetti squash strands with the beef sauce mixture. Garnish with grated Parmesan and fresh parsley if desired. Serve immediately. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Kcal: 350 kcal | Servings: 4 servings #spaghettisquash #beefrecipes #lowcarbmeals #healthycomfortfood #glutenfree #groundbeefrecipes #easymeals #familydinner #roastedveggies #ketorecipes #cleanrecipes #homemade #italianflavors #comfortfood #simplerecipes #mealprep #proteinpacked #healthyliving #savorymeals #dinnerideas Looking for a healthy twist on classic spaghetti? Try this Beef and Spaghetti Squash — low-carb, flavorful, and hearty!

Looking for a refreshing dish to cool you down? 🥒🍅 Gazpacho Andaluz 🥒🍅 Ingredients: - 6 ripe tomatoes - 1 cucumber, peeled and chopped - 1 bell pepper, chopped - 1 small red onion, chopped - 2 cups tomato juice - 3 tablespoons olive oil - 2 tablespoons red wine vinegar - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil or parsley for garnish Preparation Steps: 1. Chop the tomatoes, cucumber, bell pepper, and onion. 2. In a blender, combine the tomatoes, cucumber, bell pepper, onion, tomato juice, olive oil, red wine vinegar, and garlic. 3. Blend until smooth. 4. Season with salt and pepper to taste. 5. Chill the soup in the refrigerator for at least 2 hours. 6. Serve cold, garnished with fresh basil or parsley. Prep Time: 15 mins | Cooking Time: 0 mins | Total Time: 2 hrs 15 mins Calories: 90 kcal per serving | Servings: 4 servings Suggested Pairings: Crunchy bread, a light salad, or a refreshing fruit platter. #gazpacho #summerrecipes #healthyliving