@mcash70
That dish is next! I am trying to do mexican but healthier and this is on my list-- the site has a reallllly great looking cold mexican salad too.
I made the squash skillet it was good!
But I see here that I did not post it!!
Hahahahaha
See my brain is non functional !
Simple spaghette squash skillet
Ingredients:
1 tsp extra virgin olive oil
1 lb lean ground Beef or lean ground Turkey ( I did not use lean..I used 70/30 bad girl!)
1 small yellow onion, diced
3 cloves garlic, minced
1/4 cup diced green bell pepper (I used red)
1/2 cup sliced mushrooms ( i used fresh and about a cup )
2 (14.5 oz) cans organic diced tomatoes, OR 3 cups FRESH diced tomatoes ( I used the fresh chocolate sprinkle cherry)
1 (15 oz) can organic tomato sauce (I used Hunts sauce)
2 Tbsp fresh parsley
2 tsp dried basil ( I used fresh)
1/2 tsp dried oregano
Sea salt and freshly ground black pepper, to taste
Sprinkling of all-natural parmesan cheese (optional, omit for dairy-free)( I used a 1/3 cup fresh)
Instructions:
Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.
Heat olive oil in skillet, once hot and add onion and green peppers and sauté until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sautéing.
Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste.
Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
Garnish with fresh chopped basil and a touch of parmesan, serve warm
