Recipe: Beef - Vegetable Ragu over Spaghetti Squash

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Beef- Vegetable Ragu over Spaghetti Squash

Serves 3



  • 1 medium spaghetti squash
  • 2/3 pound lean ground beef
  • 4 cloves garlic
  • 1 cup sliced mushrooms
  • 1 zucchini, cubed
  • ½ yellow onion, chopped
  • 1 (14 ounce) can diced tomatoes
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 4 cups raw baby spinach

How to:


  1. Cut squash in half lengthwise and scrape out seeds. Wrap one half in a wet paper towel and microwave for 6 minutes or until flesh is tender and scrapes out easily with a fork. Repeat with other squash half. Keep warm. 
  2. In a large nonstick skillet, brown the beef, breaking it up with a wooden spoon. When beef is cooked, add garlic, mushrooms, zucchini, onion, tomatoes with their liquid, basil, red pepper flakes and salt. 
  3. Cover and simmer mixture 10 minutes, then stir in spinach. Cook 2 minutes longer to wilt spinach. 
  4. Place one cup of cooked spaghetti squash on each of 3 plates, and top with beef –vegetable mixture. (Refrigerate extra cooked squash, if any, for another time.)


Serving information:
Per serving:
  • 221 calories
  • 4g total fat
  • 0g saturated fat
  • 24g total carbohydrate
  • 4g dietary fiber
  • 25g protein
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