Spaghetti Squash with Seasonal Veggies and ground lamb

Eating seasonally is one of the nicest things you can do for your body and mind. Mother Nature designed humans with the capacity to deal with changing energetic needs during the seasons with food. Naturally this is real lively food! Spaghetti Squash with Seasonal Veggies and ground lamb can be made with grass fed ground beef, organic ground turkey or chicken in place of the lamb. You can add a little of this veggie or that one too based on what’s in your frig and never let good food go to waste!

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Spaghetti Squash with Seasonal Veggies and Ground Meat

Vary Tam John’s recipe with veggies you have on hand; and lamb, grass fed beef, or organic chicken or turkey. Guaranteed to please the whole family with a hot family meal and great leftovers!!!

INGREDIENTS:

1 medium/large organic spaghetti squash. Buy organic squash because it leeches chemicals from the soil.

1 pound ground meat. I used pastured lamb. Buy good quality/grass fed/organic meat.

1/2 cup grated carrots

1 cup chopped cauliflower

1 small onion (or 2 - 3 cipollini) chopped

1 cup chopped yellow and orange (or red) pepper

1 cup cilantro, arugula or baby spinach

1 tsp thyme

1/2 tsp oregano

1/2 tsp marjoram

1/2 tsp coriander (not the seed)

1/2 tsp dried fennel

1/2 tsp garlic granules or 1 clove chopped

sea salt and freshly ground pepper to taste

DIRECTIONS: Spaghetti Squash with Seasonal Veggies and Ground Meat by Tam John and EatRight-LiveWell

Preheat oven to 375 degrees.

Cut spaghetti squash in half. Scoop out seeds. Place cut side down in large glass baking dish. Add one inch water. Bake 30 minutes, then turn and bake another 20 - 30 minutes until tender. The squash will release easily from the side of the skin like spaghetti.

While squash is cooking, begin browning meat in large cast iron skillet. Sprinkle lightly with a pinch or two of sea salt.

When most of the pink is gone, add onion, peppers, cauliflower and spices except garlic and saute until becoming soft. When the meat is entirely browned/no pink remaining add the garlic and combine well. Saute for a few minutes. If using arugula or spinach add now and let wilt.

Place about a cup of spaghetti squash on a serving plate/bowl, add a cup of meat mixture. Sprinkle with cilantro and serve immediately!!

Yum YUM!!!

with love,

Tam