Spaghetti squash and skillet beef with sweet mini peppers

I really didn’t even know what to call this as you can tell by my extremely boring and unoriginal title. Maybe after reading the recipe you can come up with a better name?? I’ll gladly change it because my creativity level at 7:30 in the morning is obviously at an all time low!

This is a great low-carb meal that doesn’t take much time to make (besides baking the squash) and you can pretty much throw whatever veggies you have into the ground beef. It’s a great way to use up those 5 lonely green beans or half a zucchini that are about to go to the veggie graveyard.

I had some sweet mini peppers on hand so I decided to toss those in there, but this would work great with bell peppers, zucchini, carrots, corn, mushrooms, green beans, etc.

Instead of using rice or pasta (which looking at my recent recipes I obviously need a break from) I used spaghetti squash which makes you think you’re eating carbs but a-ha!! You’re not! Sneaky, sneaky!

Here’s what you need:

1 lb. of ground beef (I used extra lean grass-fed beef)

7-9 mini peppers, tops sliced off and cut into rings

1 medium onion, chopped

1-2 cloves of garlic, minced

1 tbsp. cumin

1 tbsp. of sazon completa (that’s complete seasoning for you English-speaking folks)

1 spaghetti squash, cut in half


1 tbsp. butter

Here’s what you do?:

For the squash:

Preheat an oven to 375 degrees. Cut the squash in half lengthwise. If you’re having trouble cutting it, place it in the microwave for 30 seconds or so. Scoop out the seeds with a spoon and then place in a casserole dish cut side down in about an inch of water.

Bake for about 30-40 minutes. This will depend on your oven temp and also how big the squash is. Check it with a knife. If the knife goes in the skin easily then you know it’s done. Once it’s done, scrape the inside of the squash with a fork and the strands should just come right off! Season with a pad of butter and salt and pepper.

For the beef:

In a pan over medium heat saute your onion for about 3 minutes and then toss in your peppers and garlic. Let this all cook for about 5 minutes and then put in your ground beef. Make sure to use extra lean ground beef so you don’t get a lot of oil. Season with cumin, complete seasoning, salt, and pepper.

Plate and enjoy!

Happy cooking!



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Categories: Pasta/Italian, Recipes

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3 Comments on “Spaghetti squash and skillet beef with sweet mini peppers”

  1. Melody Cooper
    May 9, 2012 at 8:50 am #

    I love spaghetti squash, it can be steamed as well as baked and maybe takes less time that way. I use it in place of yellow rice with black beans as part of my “nueva comida latina”. Lean loin of pork smeared with a cilantro pesto and roasted served with spaghetti squash and seasoned black beans- qué buenas

    • FoodieMel
      May 9, 2012 at 12:49 pm #

      Oh my! That sounds amazing!! Spaghetti squash is great, so versatile and really easy to make!


  1. Baked scallop in a shell (what??), butternut squash mash, avocado salad | The Foodie Teacher - May 9, 2012

    […] the squash first because it will take the longest. Follow the same instructions for the spaghetti squash. When it’s done mash it with a potato masher, add a splash of milk, salt/pepper, and I put […]

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