Humpday Nutrition

Ingredients

  • 1 spaghetti squash
  • 1 pound 93/7 lean ground beef
  • 1 handfuls spinach, finely diced
  • 20 cherry tomatoes, halved
  • ½ red onion, diced
  • 1 tablespoon minced garlic
  • 1 whole egg
  • 2 teaspoons garlic powder
  • 2 teaspoon oregano
  • 1 teaspoon onion powder
  • ½ tablespoon EVOO

Instructions

  • Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
  • While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
  • While your squash and beef are cooking, prepare vegetables. In a large sauce pan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
  • Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat, and egg. Mix together thoroughly.
  • Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.