Spaghetti Squash with Lamb
This meal was really good and it was my first time cooking with spaghetti squash!
- 1/2 of a whole spaghetti squash (I cooked a full one and made the other half the next night)
- 1 package lamb
- 1 small tomato, diced
- 1 handful spinach
- 1/3 yellow onion, chopped
- 1 T ginger, minced
- 1/2 jalapeño, diced
- 1 cup low sodium chicken broth
- 2 cloves garlic, minced
For the Squash: Cook the full squash in an oven for 50 min at 400 degrees. Remove from the oven and cut it in half. Put a hot pad (or something so your hand does not burn) on one hand and stabilize the squash while you take a fork and scrape out the seeds and ‘gunk’ (and toss them). Then take the fork and scrape the insides – it should start looking like spaghetti! Scrape the ‘spaghetti’ into a bowl and set aside.
For the rest: Put the lamb in a pan and cook it over medium heat until it starts to brown (you don’t need any oil or anything). Once it has started to brown, drain the meat, return the meat to the pan and add the chicken broth, tomato, spinach, jalapeño, and garlic. I cooked this on low-med for about 20 min (letting the flavors soak in), but you could easily serve this in a few minutes once the lamb fully browns. Mix with spaghetti squash and serve!