I make a lot of yummy food but this was on another level. Sockeye salmon from @traderjoes roasted with lemon pepper seasoning on top of a delicious veggie blend: broccoli, carrots, bell pepper, steamed arugula, brown rice, and quinoa
Alright!!!! Who's going to try this???!! We had this for dinner tonight!!!!! Baked Spaghetti Squash with Tomato Meat Sauce
Olive oil for brushing
Salt and pepper to taste
1 spaghetti squash (about 3 lbs)
1 lbs ground beef
3 cloves garlic minced
1 tsp Italian seasoning
1 can (15 oz) crushed tomatoes
1 cup shredded mozzarella
chopped parsley for garnish
Servings: 4 servings
Calories: 359 kcal
-Preheat oven to 400º F -With a knife, carefully score squash lengthwise where you’re going to cut it in half. Poke a few holes along the score. -Microwave the squash for 5 minutes. Allow to cool.
Carefully cut the squash in a half. Scoop out the seeds. -Brush the inside of both halves of the squash with olive oil. Season with salt and pepper. -Place the two halves cut side down on a baking sheet lined with parchment paper. -Roast the squash until tender, about 30 minutes. Allow several minutes to cool. -Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash. -Add the ground beef to a skillet. Season with salt. Cook and mix until cooked through, while breaking the beef into small crumbles, 5-8 minutes. -Stir in the crushed tomatoes and Italian seasoning. Bring to a simmer. -Spread the tomato/beef mixture evenly between the two squash halves. -Sprinkle the cheese evenly between both halves. -Bake until the cheese is melted, about 5 minutes. -Garnish with chopped parsley. Serve immediately and enjoy!
0 68 minutes ago
Not the prettiest, but this cage free egg scramble with potatoes, red bell peppers, and avocado was so tasty!