- 1 large spaghetti squash or 2 small
- 1 tsp olive oil
- 1 lb extra lean ground beef*
- 1 medium onion diced
- 6 cloves garlic
- 2 tbsp chili powder
- 2 cups cremini mushrooms chopped
- 1 can lentils drained and rinsed, 540 mL/19 oz
- 1/2 can crushed tomatoes** 796 mL/28 oz
- 1 cup shredded cheese (TexMex Monterey Jack or cheddar)
- 1 tsp chives chopped , optional
- Preheat oven to 400F.
- Cut end off squash, and slice lengthwise. Scoop out seeds until halves are hollow.
- Brush olive oil on cut rims and place cut side down on parchment-lined baking tray.
- Place in oven and cook for 45 minutes to an hour, until fork tender.
- While the squash is cooking, prep the meat stuffing.
- In a large pot, cook ground beef on medium-high heat until brown (about 5 to 8 minutes).
- Reduce heat to medium.
- Add onion, garlic, chili powder and salt. Mix well and cook for 2 minutes.
- Add mushrooms, lentils and tomatoes. Cook for 5 minutes.
- Take squash out of oven once cooked.
- Spoon beef mixture into squash “bowls” and top with cheese. Sprinkle on chives if using.
- Broil in oven until the cheese is melted to your liking.
Tips & Notes
* Feel free to sub in ground chicken or turkey instead of beef **Store the remaining tomato sauce in a covered glass or plastic container (good for 5 to 7 days). I usually double up the meat sauce recipe so I use the whole can. Depending on the size of the squash, you might have meat sauce left over. You can use it to top pizza, serve in lettuce cups at another meal, or freeze for a busy day. Developed by Zannat Reza, 2014