Nickel Allergy Friendly Paleo Stuffed Spaghetti Squash

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Nickel Allergy Friendly Paleo Stuffed Spaghetti Squash

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp dried basil
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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