There is nothing quite like a warm, cozy, cheesy bowl of pasta to comfort you during the winter months. Even though I love pasta, wheat isn’t my friend and leaves me feeling groggy and pimply. So, gluten-free spaghetti squash is a great resolution. By the time dinner rolls around, I need a meal that takes little hands-on time, not a whole lot of dishes (hello, living without a microwave), satisfies the soul, and is healthy. This cheesy beef spaghetti squash bowl is packed with nutrition – from the veggies to the healthy fat from grass-fed beef and cheese. It truly is good for the soul.
We went through a whole low-fat, vegan stage, and I felt miserable. I’m all for plant-based diets, and I really tried, but my body needs some meat and fat. As soon as I added fat and protein into my diet, my body was happy. Where is this coming from? I used to binge-watch food documentaries on Netflix and recently came across a new one all about plant-based diets. Some people may thrive on this type of diet, but me? No way. We still try to eat and source our food responsibly. We buy the best quality of food that we can. We buy grass-fed meats and cheese, and grass-fed raw milk. This stuff is expensive, so rarely will you find a whole chicken breast or steak for dinner, but what you do find is a whole lot of vegetables with a little meat. We can make one pound of ground beef last about 3-4 meals. My body and wallet are happy.
Lately, I’ve been reintroducing a little cheese to my diet to see how my body reacts. I found some grass-fed cheese from Aldi of all places. Really got to love that place and the amazing things they are offering these days. However, my body still disagrees with cheese, so this post, along with this awesome cheesy black bean recipe, will be my last cheese-filled recipe. But don’t worry, friends, Libby is still a dairy lover and will continue to post recipes with cheesy goodness.
- 1 spaghetti squash
- 1/4 to 1/2 cup ground beef, cooked
- 1 cup marinara sauce
- 1 zucchini, diced
- 1/2 cup shredded cheese for topping
- Preheat oven to 375.
- Half spaghetti squash, remove seeds, and bake cut-side-down for 45 minutes, or until fork-tender. Remove from oven, and with a fork, fluff spaghetti squash strands (be careful, it is extremely hot).
- In a bowl, mix together marinara sauce, ground beef, and diced zucchini and add half to each spaghetti squash. Stir until spaghetti squash strands are well coated with sauce, and top with cheese.
- Put spaghetti squash bowls back in the oven (cut side up, of course) and bake for 10-15 minutes, until cheese is melted and the beef is reheated.