An easy way to sneak in some greens.
My garden is producing 3-4 asparagus spears at a time and enough kale for just one person. So I decided to harvest what I had and turn it into something that everyone could enjoy. Spaghetti squash isn't for everyone, which is why I decided to boil some regular pasta for the boys. My youngest and I had the leftovers the following day, and it was absolutely delicious.
Ingredients
1 spaghetti squash
2 tbsp olive oil
salt & pepper to taste
1.5 lbs ground beef
1 garlic clove (chopped)
4 asparagus spears (chopped)
1 tbsp garlic chives (chopped)
1 tbsp basil (chopped)
1 tbsp oregano (chopped)
1 tbsp parsley (chopped)
1 tomato (diced)
1 cup kale (chopped)
24 oz jar of marinara sauce
Preparation
Step 1
With a fork, poke a few holes into the spaghetti squash. Heat in the microwave for 6 minutes. Allow to cool before handling. Cut the spaghetti squash in half and scoop out the center and seeds. Drizzle with the olive oil and sprinkle with salt and pepper. Bake in the oven at 350 degrees for 20-30 minutes depending on the size of your squash.
Step 2
In a large skillet, brown the ground beef. While it is cooking add the garlic, asparagus, chives, basil, oregano, parsley, tomato and kale. Allow the kale to completely cook in the beef fat. Once all is browned and cooked through, drain the excess fat and add the marinara sauce. Stir until well combined.
Step 3
After the squash is done baking, take a fork and scrape out the "noodles" from the inside. Serve the meat sauce on top of the "noodles". You will likely have leftover sauce. I made extra regular noodles for the kids to eat with the meat sauce. You can do the same, save it to go on top of another dish or freeze it for a later date!
Serves 7
Nutrition Facts
Calories: 290 Carbs: 18g (Net Carbs: 14g) Fat: 14g Protein: 21g
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