Spaghetti Squash with Ground Beef

Preparation:

1. Gather Your Ingredients:

   Gather all the necessary ingredients for this recipe. You'll need a large spaghetti squash, ground beef, diced bell peppers, onions, mushrooms, cherry tomatoes, garlic, along with some salt and pepper. Arrange the ingredients for easy access, as shown in the image.

   

2. Preheat the Grill:

   Heat your grill to medium-high (around 400°F/200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on the grill and grill them for 5 to 7 minutes until there are nice char marks across the spaghetti squash. Flip the halves over and grill for 30-40 minutes, or until the squash is tender and you can easily scrape the flesh into “spaghetti” strands with a fork.
   

3. Cook the Ground Beef Filling:

   While the squash is grilling, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and cook until softened and translucent, about 4-5 minutes.
   

4. Add Garlic and Ground Beef:

   Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned, about 5-7 minutes. Drain any excess fat if necessary.
   

5. Add Vegetables:

   Once the beef is browned, add the diced bell peppers, and mushrooms to the skillet. Stir to combine and let it cook for an additional 5 minutes until the vegetables soften.
   

6. Add Tomatoes and Seasoning:

   After the other vegetables have softened add in the tomatoes and season the mixture with salt and pepper to taste. Let everything simmer for a few minutes to meld the flavors but not overcook the tomatoes.
   

7. Prepare the Squash:

   When the spaghetti squash is fully grilled and tender, remove it from the grill. Using a fork, scrape the inside flesh to create “spaghetti” strands, but leave most of the strands in the squash shell for serving. Scoop a large spoonful of the strands from each half to mix with your beef mixture.
   

8. Assemble the Dish:

   Once the spaghetti squash is grilled and tender, use a fork to scrape the flesh into “spaghetti” strands, but leave them in the squash shell. Spoon the savory ground beef and vegetable mixture into each squash half. Plating Tip: For a beautiful presentation, serve the filled spaghetti squash halves directly from the shells. Garnish with a sprinkle of fresh herbs or cherry tomato halves to add a pop of color, and arrange on a decorative serving tray for a stunning finish. This dish is as eye-catching as it is delicious!
   

Tips for Success:

1. Choose the Right Squash:

   Look for a spaghetti squash that feels heavy for its size and has firm, unblemished skin. This will ensure a tender and flavorful result when grilled.

2. Preheat the Grill:

   Make sure your grill is fully preheated to the right temperature (around 400°F/200°C). This ensures the squash grills evenly and develops a nice, smoky flavor without burning.

3. Scrape Gently:

   When scraping the spaghetti squash strands after grilling, be careful not to over-scrape or puncture the shell. You want to keep the shell intact for serving.

4. Season Generously:

   Don’t skimp on seasoning your ground beef mixture. Spaghetti squash has a mild flavor, so be sure to season the filling generously with salt, pepper, and herbs to make the dish flavorful and well-balanced.

5. Serve Hot:

   This dish is best served hot right from the grill, while the squash is tender and the filling is still warm and aromatic. For a fresh touch, you can garnish with chopped parsley or basil just before serving.

6. Make it Your Own:

   Feel free to customize the filling by adding your favorite veggies or switching up the ground beef with turkey or chicken for a lighter option. Following these tips will help you achieve a flavorful, visually stunning dish that’s sure to impress!