Sometimes I get wild ideas… This is definitely up there with the best of them. I want to roast a spaghetti squash and give it the “twice-baked” treatment. Have you ever done that with a baked potato? I definitely did! Loaded those up with bacon, scallions, broccoli, cheddar cheese and sour cream. Good times. Now I’m gonna do it with my new favorite gourd: spaghetti squash. Time to twice-bake this puppy with a cheeseburger twist! What I love is that this recipe marries my favorite summer food (grilled burgers!) with my favorite fall/winter food (spaghetti squash).
Fortunately (or unfortunately for some of you) I have a LOT more ideas where this came from. Brace yourself, Popular Paleo followers…
Spaghetti squash everything is coming.
1 spaghetti squash
1 pound grass-fed ground beef
6-8oz bacon (free of nitrates, preservatives, gluten or sugar), sliced or chopped
1 cup onion, diced
1 tsp coarse sea salt (use less with a finer grain salt)
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp fresh ground black pepper
1 TBSP virgin coconut oil (I prefer the brands sold here)
Optional garnish and yumminess: shredded iceberg lettuce, organic tomato slices & nutritional yeast, to taste
Preheat the oven to 375 degrees. Slice a 3-4 pound spaghetti squash lengthwise, remove the seeds and guts and lay cut-side down in a roasting pan with just shy of a quarter cup of water. (I follow the method outlined in Well Fed 2) Roast for 30-40 minutes, until the squash is tender and pulls away into strands easily but not so long that it gets mushy. Cutting your squash evenly helps to cook each half in the same time. When done, remove from the oven and let cool enough to handle without burning yourself!
While the squash cooks, heat a large skillet or thick-bottomed pan to medium high.
Cut 6 – 8 ounces of sliced or slab bacon into 1/4″ slices or cubes. Dice the onion. Mix together the dry spices in a small dish.
Melt the coconut oil in the preheated skillet, add the bacon slices. Cook for 3-5 minutes so that bacon renders some fat.
Add onions and saute with the bacon and coconut oil for 2-3 minutes or until the onions have softened slightly.
Now the ground beef gets added to the bacon and onion. Break it down so everything in the pan is evenly mixed, sprinkle with the spice blend and cook at this temperature until the ground beef is done. I noticed that the spices and onion were just starting to over caramelize right about the time the ground beef was cooked through.
This may look like an over-seasoned saucy mess, but bear in mind how much spaghetti squash you’ll be dressing in the end. Trust me, it works out. Transfer everything to a bowl and set aside until the spaghetti squash is done or has cooled enough to work with.
When you’re ready, harvest the squash strands and add directly to the large bowl with the reserved ground beef. Gently but thoroughly toss the ground beef and squash strands together. Use a set of cooking tongs to heap the mixture back into the shells of the spaghetti squash. Use everything!
If you are a dairy eater, add a little organic, grass-fed cheese at this step. If you’re 100% dairy free, follow my lead and sprinkle on some nutritional yeast.
Return the squash boats back to the 375 degree oven, bake for another 15 minutes.
Remove from oven and top with shredded iceberg lettuce and thick slices of fresh organic tomatoes!
Ultimate cheeseburger material, right? I so should have added a fried egg on top of this…