Remember the good old days when we could just eat pasta then burn off the extra calories in a weekend?
I miss that.
These days, when I’m feeling like I need my pasta fix, I reach for spaghetti squash. I’ve gushed about spaghetti squash before but THIS recipe is too fantastic not to share!
Not only is this dish low in carbohydrates, it packs a great amount of protein in each serving!
Serves: 4
Prep Time: 15 min
Cook Time: 65 min
Nutrition Per Serving
13g Carbs | 19g Fats | 36g Protein
What You Need
For the Roasted Spaghetti Squash
- 2 spaghetti squash
- 2 tablespoons coconut oil
- sea salt
- black pepper
- Cajun seasoning blend
For the Low Carb Ground Beef Chili
- 1 tablespoon olive oil
- 1 teaspoon Garlic, minced
- 1 yellow onion, finely chopped
- 3 stalks celery, finely chopped
- 1 pound ground beef
- ½ teaspoon sea salt
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- 1 teaspoon unsweetened cocoa powder
- 2 teaspoons sweet paprika
- pinch of black pepper
- 1 can (4 oz) green chiles (fire roasted)
- 1 cup broth (chicken, beef or veggie)
For the Garnish
- 2 tablespoons coconut sour cream
- 1 tablespoon fresh chives, minced
Meal Prep
For the Roasted Spaghetti Squash
Preheat the oven to 450 degrees F. Cut the spaghetti squash in half, lengthwise and scoop out the seeds.
Rub the inside of each spaghetti squash half with coconut oil and sprinkle with sea salt, black pepper and Cajun seasoning. Place, cut side down, on a baking sheet and bake for 45 minutes, or until tender.
For the Low Carb Ground Beef Chili
In a medium, heavy bottomed pot heat the olive oil over medium. Add the garlic, onion and celery and stir often until tender. Add the ground beef and stir often until browned.
Add the remaining chili ingredients and reduce the heat to low. Cover and simmer for 20 minutes.
To Serve
Fill each roasted spaghetti squash with ¼ of the ground beef chili, top with a dollop of coconut sour cream and a sprinkle of chives. Enjoy!
