This is a fairly quick, easy, healthy recipe, and most of the work lies in the chopping. The fresh tomatoes, basil and garlic smell amazing as they simmer on the stove.
Ingredients
1 medium spaghetti squash (about 4-5 lbs)
4 cloves garlic, finely chopped, divided
20 cremini mushrooms, sliced
2 spicy Italian sausages links, coined
1 medium yellow onion, chopped
½ lb ground beef
8 oz tomato sauce
2 medium tomatoes, diced
handful of fresh basil leaves, chopped
tsp oregano
salt and black pepper to taste
2-3 cups fresh spinach
½ cup freshly-grated Parmesan
Instructions
Slice spaghetti squash lengthwise in half, scoop out seeds, and place face down on baking sheet greased with olive oil. Roast for about 30 minutes in 375°F oven.
Meanwhile, in a large sauté pan, warm a splash of olive oil over medium heat. Add half the garlic, stir for one minute, then add in mushrooms. Increase the heat a bit and continue to cook the mushrooms, stirring occasionally, until golden.
In a separate large heavy-bottomed pan, add a splash of olive oil and the sausage coins. Cook, covered, on medium-high heat for about 5 minutes or until sausage is cooked through and browned. Remove cover, add the onions and remaining garlic, then stir in ground beef.
Brown the beef, then mix in mushrooms, tomato sauce, tomatoes, basil and oregano. Season with salt and pepper to taste. Let simmer a few minutes, stir in spinach, and continue to simmer until spinach is wilted but has not entirely lost its shape.
Remove pan from heat. Using a fork, scrape out spaghetti squash from its shell. Spoon meat sauce over individual servings of spaghetti squash, then top each one with some freshly-grated Parmesan. Enjoy while still warm.
Recipe by dramatic pancake at https://www.dramaticpancake.com/max-meat-treat/