When it comes to easy meals Ground Beef Stuffed Spaghetti Squash could not be easier. It does take a bit more time to complete it, but nothing hard at all. I promise! 

My family actually really enjoyed eating spaghetti squash. It is low carb, and keto-friendly, which we prefer.

Well, my family did make a little fun of me because it seems that I can’t stop talking about the Ketogenic diet.

Simple, delicious and low-carb meal

However, when they went on it I was laughing at them because they could not stop taking either. Keto is magical and pretty much the only diet that worked for me.

Jokes on the side, I loved preparing this one so much. Well, I could never think that the spaghetti squash tasted this good.

I mean, it is a squash and I was never a huge fan of it until I tried this one. To be honest, I only loved the oven-roasted squash drizzled with some maple syrup. Maybe, sprinkled with cinnamon and sugar.

I am talking about regular squash like butternut, but this one is savory and absolutely delightful.

My amazing friend, Andrea, of @nashvillemade on Instagram, told me to slice it this way and I never looked back again. It is just fantastic!

I know that many people slicing it in half and you can do that but the roasting time takes far more time and this way looks more like portion size and cooks faster. 

Want more tasty dinner ideas? Click here and check it out.

If you guys like this idea and Ground Beef Stuffed Spaghetti Squash, please Tag me on Instagram. @sandraseasycooking and of course, use hashtag #sandraseasycooking.

I would love to see and re-share your creations. Thank you so much in advance!

Yield: 4 Servings

Ground Beef Stuffed Spaghetti Squash

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Simple low carb meal idea.

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Ingredients

• 1 Medium Size Spaghetti Squash
• Generous Pinch of Salt and Ground Black Pepper
• A drizzle of Olive Oil

STUFFING

• 1/2 tablespoon Organic Ghee
• 1 pack Tennessee Pride Country Sausage No casting
• 1 Pound Ground Beef
• 2 Oz Cheddar Cheese (Per Squash Circle)
• 1 oz Swiss Cheese, or any other on hand (Per Squash Circle)
• 1 teaspoon Onion Powder
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon Ground Black Pepper or to taste

Vegetable options:

• 1 Red Pepper sauteed
• 2 cup Broccoli Florets blanched or sauteed
• Salt and Pepper to taste*

Instructions

1. Preheat oven to 400F.
2. Heat the whole Spaghetti Squash in the microwave, if available, for 30 seconds to 1 minute. This way it is easier to slice it, however, it is not neccecery. You can just use a really sharp knife. Once sliced into about 2 inch thick slices, scoop out the seeds.
3. Season spaghetti squash with salt and pepper, then drizzle a bit of olive oil.
4. Place the squash in the single layer, and roast for about 25-30 minutes. The squash is done when you can easily insert a fork into the flesh and shred the flesh into spaghetti-like strands.
5. While waiting for the Spaghetti Squash to be baked or roasted, saute the meat; sausage and ground beef.
6. Heat the skillet to medium-high heat and add ghee to melt.
7. Saute Sausage and Ground beef, and add seasoning; salt, pepper, and onion powder. Cook until the meat is completely cooked through, for about 10 minutes.
8. Pull the spaghetti squash out of the oven and shred the flesh into spaghetti-like strands.
9. Add meat stuffing on top of the spaghetti-like strands, add cheese, shredded or slice it yourself, and place it back to the oven for an additional 10 minutes or until the cheese is completely melted.
10. Meanwhile, saute or blanch vegetable/s of your choice. I used broccoli and red peppers to add a bit of natural sweetness, but you may use any on hand.
11. Serve vegetables over the stuffed spaghetti squash and enjoy!

Notes

You can use any meat that you prefer or have. I used sausage and ground beef and it was delicious, but you may switch and use chicken and bacon, or just chicken. Even ground turkey would work.

In the case of vegetables, you can use whatever vegetables you wish. I loved this combo, especially red peppers for some natural sweetness to balance it out.

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Summer is coming, meaning that lighter meals will be more popular, just like these tasty Cajun Shrimp Lettuce Wraps.

It is getting already humid over here in the music city, and I do not like it at all.

I like Spring, and Fall time and humidity is something that I cannot handle, period. 

Now, if I had a nice beach next to my house instead of a community pool that is so crowded over summer my story would be more positive. 

Click Here for more recipes with Shrimps

I am a swimmer, have been my whole life, literally. So having that pool is like nothing to me if I can’t relax, swim or play with my kids. 

It gets so incredibly crowded, but hey, everyone is trying to cool off. Besides, there are always rivers and lakes, right?!

Back to food talk. I have been trying to eat more seafood and include fresh veggies on our weekly menu. It is working wonderfully. We are all more energetic.

Anyhow, we love shrimps. I do not make them too often. However, a couple of times a month with our pasta, zoodles (zucchini noodles).

Sometimes in sandwiches or taking a healthier road and serving them in the lettuce.

Also, if you never tried shrimp and grits you are missing out. Well, since doing low carb or ketogenic diet, I am trying to find substitutes such as cauliflower mash. I know it is not the same, but it tastes great.

I just love easy, healthy and fuzz-free meals? You can make them for parties, appetizers or as a salad topper. I mean possibilities are endless! 

Well, I hope you like this recipe. If you make Cajun Shrimp Lettuce Wraps, please tag me on Instagram.

@sandraseasycooking so I can check out and share your delicious creations. Thank you so much for all your support.

Yield: Serves 4

Cajun Shrimp Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 2 lbs. Large Shrimps tiger shrimps, Louisiana shrimps, etc.
• 1 tablespoon Lime juice
• Cajun Seasoning to taste
• 1 tablespoon Olive oil
• Lettuce such as butterhead lettuce

Garnish

• Sesame seeds
• Dry parsley
• Green onions
• Fresh Parsley

Homemade Cajun Seasoning

• 1 teaspoon Sea Salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• ½ teaspoon cayenne pepper

Instructions

1. Wash, peel and devein shrimp.
2. Add about 1 tablespoon of lime juice (you may sub it with lemon juice), then season it with Cajun Seasoning.
3. Heat the skillet with one tablespoon of oil, and carefully add shrimps.
4. Cook for 3 to 4 minutes, remove from the skillet and set on the kitchen paper towel.
5. Serve it with lettuce, and garnish it with sesame seeds, dry parsley, green onions and perhaps fresh parsley.

Notes

You may use chicken strips if you cannot eat shrimps. Equally delicious, but it takes just a bit more time to cook. You may use Store-bought Cajun seasoning.

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