Spaghetti squash 'pasta' with beef and olives
40 min
Roasting a spaghetti squash, then shredding it into fine strands, makes a great gluten free alternative to pasta with very little effort! Beef mince is flavoured with garlic and olives and served on top.
rbdemedeiros
1 person made this
Ingredients
Serves: 2
- 2 tablespoons olive oil, divided
- 1 spaghetti squash
- 1/4 onion, chopped
- 1 clove garlic, crushed
- 200g lean beef mince
- 12 olives, sliced
- salt, to taste
Method
Prep:40min ›
Ready in:40min
- Preheat the oven to 200 C / Gas 6. Lightly grease a baking tin with 1 tablespoon oil and place squash halves cut-side down on the tin. Bake until squash is tender, about 30 minutes.
- Heat remaining 1 tablespoon oil in a pan over medium heat; add garlic and onion and cook until softened, about 1 or 2 minutes. Add beef mince; cook and stir until browned and cooked through. Stir in olives and season to taste with salt.
- Shred the inside of spaghetti squash with a fork and transfer to plates; top with beef and olive mixture.
