Description
Pesto stuffed spaghetti squash will quickly become a dinner favorite. It’s a Whole30 compliant recipe that’s adaptable and comes together in less than an hour.
Ingredients
- 1 whole Medium Spaghetti Squash
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 pound Ground Meat
- 1 cup Whole30 Pesto (See My TK Recipe Box)
Preparation
Preheat oven to 350ºF. Prep a large baking dish and set aside.
Cut the spaghetti squash in half lengthwise and remove the seeds. Place the spaghetti squash cut side up in the baking dish. Pour olive oil over the spaghetti squash evenly and then season with salt, pepper and garlic powder.
Bake for 35–40 minutes, or until tender. Remove the spaghetti squash from the oven and allow to cool. Once cooled, remove the meat of the squash with two forks and shred into spaghetti-like strands.
Meanwhile, brown ground meat in a large skillet (I used ground venison, but you can use whatever ground meat you prefer). Once the meat is browned, add cooked spaghetti squash and pesto. Mix to combine and __cook until heated through.
Serve as desired!
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