Eosinophilic Esophagitis Friendly Paleo Stuffed Spaghetti Squash
Total time1 hr 15 min
Prep time15 min
Cook time1 hr
4.9(20)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the filling
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper.
- 2
Flip the squash halves cut-side down on the baking sheet. Roast for 35–45 minutes, until the skin yields easily when pressed and a fork pierces the flesh with no resistance.
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