Lamb And Spaghetti Squash

Lamb And Spaghetti Squash

This Paleo Lamb and Spaghetti Squash recipe tastes even more excellent when topped with our Paleo Pesto or Mojo Verde. Spaghetti squash makes a healthy Paleo pasta that, when paired with lamb, is an exquisite and healthy version of traditional (and less healthy) spaghetti recipes. The liver in this recipe is optional, but we recommend you leave it in there, as organ meats are some of the best superfoods on the planet! The recipe is a great way to help transition your taste buds to the more intense flavors of offal as well.

Yields2 Servings
Cook Time40 minsTotal Time40 mins

 1 medium spaghetti squash
 1 lb ground lamb
 ½ onion, diced
 ½ tsp sea salt (optional)
 ½ tsp garlic
 ¼ tsp oregano
 8 white button mushrooms, sliced
 2 tbsp coconut oil

1

Preheat oven to 190 C

2

Cut the spaghetti squash in half lengthwise with a large knife or cleaver. Remove seeds and loose flesh.

3

Place cut side down in a shallow baking dish. Add 3/4" of water to the dish.

4

Bake for 45 minutes or so, until the squash is soft to the touch.

5

After about 30 minutes of baking, heat a large sauté pan over medium-high heat.

6

Add lamb, onions, sea salt, garlic, and oregano, and cook 5 minutes, stirring frequently.

7

Add mushrooms and continue to cook until lamb is fully done (10-12 minutes). Set aside.

8

When squash is done cooking, remove it from the oven and cool until it can be comfortably handled.

9

Turn the cut side up, and remove from the rind with a fork. This should be done cross-wise, so the strands of squash fall out like spaghetti.

10

Spoon lamb mixture over spaghetti squash to serve. If you need a little extra flavor add some tomato sauce on top.

Nutrition Facts

Servings 2

Ingredients

 1 medium spaghetti squash
 1 lb ground lamb
 ½ onion, diced
 ½ tsp sea salt (optional)
 ½ tsp garlic
 ¼ tsp oregano
 8 white button mushrooms, sliced
 2 tbsp coconut oil

Directions

1

Preheat oven to 190 C

2

Cut the spaghetti squash in half lengthwise with a large knife or cleaver. Remove seeds and loose flesh.

3

Place cut side down in a shallow baking dish. Add 3/4" of water to the dish.

4

Bake for 45 minutes or so, until the squash is soft to the touch.

5

After about 30 minutes of baking, heat a large sauté pan over medium-high heat.

6

Add lamb, onions, sea salt, garlic, and oregano, and cook 5 minutes, stirring frequently.

7

Add mushrooms and continue to cook until lamb is fully done (10-12 minutes). Set aside.

8

When squash is done cooking, remove it from the oven and cool until it can be comfortably handled.

9

Turn the cut side up, and remove from the rind with a fork. This should be done cross-wise, so the strands of squash fall out like spaghetti.

10

Spoon lamb mixture over spaghetti squash to serve. If you need a little extra flavor add some tomato sauce on top.

Lamb And Spaghetti Squash

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