Skillet Spaghetti Squash Saute
You could change up the meat and/or vegetables to make it work for any meal of the day. Think sausage, sweet potato, onion, tomatoes, kale, and a fried egg on top for an awesome breakfast!
We really like the Trader Joe's Chili-Lime spice but it does have salt in it so you may want to change it up by using salt, pepper and chili powder to your own needs. Or maybe you don't have a Trader Joe's in your neighborhood. If so, I feel sad for you.
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1 lbground meat, your choice
1 smallspaghetti squash, pre-roasted
1 can(s)diced tomatoes
1 smallacorn squash, pre-roasted
½ mediumonion, diced
2 clovegarlic, diced
1 stalk(s)fresh kale, chopped
1-2 tsptrader joe's chili lime seasoning
How to Make Skillet Spaghetti Squash Saute
- Pre-heat the oven to 400°F. Slice the spaghetti squash into very thick rings. Lay on a parchment lined sheet pan. Cut the acorn squash in half, remove seeds and pulp. Lay on the same sheet pan. Bake about 35-40 minutes or until the skin peels off easily and the strands come apart.
(or you can use any other method you prefer to pre-cook the squash.)
- While the squash are baking, chop the onions, garlic, celery and kale.
- Brown the ground meat in a large skillet. Add the diced tomatoes and the seasonings and let it simmer.
- Skin and cube the squash and pull the spaghetti squash strands apart.
Add the celery, onions and garlic to the skillet for a few minutes. (These are supposed to be crunchy but you CAN saute' them first if you prefer)
Add any other vegetables you like at this stage.
- Add the spaghetti squash, acorn squash and kale to the skillet and gently fold into the mix. Taste for seasonings.
Serve with Parmesan if you can tolerate dairy.