Spaghetti Squash Recipe

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Издатель
Ingredients

• 1 medium spaghetti squash
• 1 lb ground beef
• 1 can (15 oz) chickpeas, drained
• 1 small onion, diced
• 3 cloves garlic, minced
• 2–3 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground coriander
• Salt and black pepper, to taste
• 1–1½ cups shredded Mexican cheese blend
• Green onions, sliced, for garnish
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with oil, then season with salt and pepper. Roast cut-side down for 35–45 minutes, or until fork tender.
2. While the squash is roasting, heat a little oil in a pan over medium heat. Add the diced onion and cook until softened. Stir in the garlic and cook for about 30 seconds, then add the ground beef. Cook until browned, breaking it up as it cooks.
3. Add the tomato paste, paprika, ground coriander, salt, and black pepper. Stir well until the beef is evenly coated and the tomato paste becomes fragrant.
4. Fold in the chickpeas and cook for another 2–3 minutes, until everything is heated through.
5. Once the spaghetti squash is cooked, you can gently scrape the inside with a fork to create spaghetti-like strands, keeping the shell intact. (This step is optional)
6. Fill each squash half with the beef and chickpea mixture. Top generously with the Mexican cheese blend (or your preferred cheese). Return to the oven for 8–10 minutes, or until the cheese is melted and lightly golden.
7. Finish with sliced green onions and fresh cilantro before serving.

Enjoy this easy, comforting, and nutritious dinner!
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