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.
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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.