Mexican Spaghetti Squash Bake
1 large spaghetti squash
1 tablespoon Terra Delyssa Extra Virgin Olive Oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1lb grass-fed ground beef (ground turkey or preferred meat alternative)
1 14.5 ounce can organic fire-roasted diced tomatoes
2 cuillères à soupe de concentré de tomates bio
1-2 chipotle peppers in adobo sauce, finely chopped
2 teaspoons ground chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon sea salt
Freshly ground black pepper
2-3 cups roughly chopped kale
1/4 – 1/2 cup crumbled sheep’s milk feta cheese (Cotija would also work)
small handful of fresh cilantro, roughly chipped
Preheat your oven to 400ºF.
Cut the spaghetti squash in half, the long way. Scoop out the seeds and any stringy flesh from in the center with the seeds. Save the seeds if you want, they are super tasty roasted. Place the squash halves cut-side down in a roasting pan or a glass pan. I like to add a little water to the bottom of the pan to help steam the squash to cook it faster. Cook for 30-45 minutes until tender.
While the squash is cooking, prep the sauce. Heat the Terra Delyssa Extra Virgin Olive Oil in a large pan or skillet over medium-high heat, add the onions and cook about 3-5 minutes until they are tender. Add the garlic and stir it all around a bit, give it just 1 minute. Then, add the ground beef to the pan, start to brown the meat.
Add the diced tomatoes, tomato paste, chipotle, and all of the spices. Allow the sauce to simmer for about 10-15 minutes, stirring occasionally. Right about when you take the squash from the oven, add the roughly chopped kale to the pan and give it all a stir until the kale is wilted.
Take the spaghetti squash from the oven and reduce the temperature to 350ºF. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands of “spaghetti.” The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
Lightly grease an 8-inch square glass pan with a little olive oil. Add the spaghetti squash noodles to the bottom of the 8-inch pan. Arrange in an even layer. Top with the meat sauce also spread out evenly and sprinkle a small amount of cheese over the top. Bake for about 10-15 minutes, until warmed through and the feta on top is slightly browned and melting. Spoon into bowls, top with fresh cilantro, and enjoy!