This healthy and simple whole 30 compliant one-pot meal consists of spaghetti squash, ground meat, diced tomatoes and fresh herbs.
As I mentioned in my previous post, we are officially a whole 30 household! For the next 30 days at least. In the past both my husband and I have done whole 30 separately but never together. So this entire month I’ll be mixing in a lot of whole 30 compliant recipes in with my normal healthy recipes. Most of my recipes are paleo and whole 30 anyway so you probably won’t be able to tell the difference.
This is as simple as it gets. Depending on how you cook your spaghetti squash, this can be done in less than 20 minutes. The fastest way to cook spaghetti squash is to pierce it a few times and pop it in your microwave for 5-10 minutes. Mine cooked in 7 minutes. All depends on the size of your squash and how your microwave heats. For the ground meat, I thought I would switch it up a bit and use ground bison from Omaha Steaks. I only had one pound thoush so I the other pound is lean ground turkey from Jennie-O. You can use your preferred choice of meat whether it be bison, beef, pork, chicken or turkey. And you certainly don’t need to use the full 2 pounds. This works well without any modifications using 1 pound as well. If you don’t have store-bought Italian seasoning to use, here is one for you:
For the fresh herbs I recommend you use either basil or parsley. Not keeping this to 5 ingredients, I like to add in a couple cloves of minced garlic. The sky is the limit you can load this up with other vegetables like mushrooms and bell peppers.
- 2 lb spaghetti squash, cooked
- 2 lbs grass-fed ground meat
- 15 ounces diced tomatoes
- 2 tbsp Italian seasoning
- Handful fresh herbs (basil or parsley)
- 2 garlic cloves, minced (optional)
- Cook spaghetti squash using your preferred method.
- In a large skillet, brown ground meat. Drain grease.
- Add spaghetti squash strands, diced tomatoes, seasonings and fresh herbs.
- Stir until meat is finished cooking and all ingredients are heated through.