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This isn’t a traditional Jamaican dish, but it is filled with lots of flavor and is one of my go-to keto dinners. The keto diet can seem complicated for beginners, but this recipe is so simple to incorporate into your weekly keto meal prep. Seasoning the squash as well as the ground beef with carribbean spices makes all the difference for the flavor. The melted mozzarella cheese within and on top of this delectable dish marries all of the ingredients and c’mon…. who doesn’t love melted cheese?!
As with most of my dishes, I found a way to sneak in some/more veggies into this keto dish. Being a mother of three has taught me the art of deception for the greater good. My three-year-old loves this dish and has no clue that his fight against all things healthy is slowly being lost with every bite he takes… #MomWin. Cooking a low carb meal that both myself and the kids love is a time and life saver!
I recommend sprinkling some parsley on top of this dish for freshness and because it will make your Instagram pictures look like your dish was prepared by a professional. Try this keto-friendly recipe and let me know how it goes!
Ingredients
Medium Spaghetti Squash| 1
Ground Beef| 1 lb
Diced Tomatoes with Green Chilies| 1 can
Onion| 1
Bell Peppers | 1 cup
Garlic Cloves | 4
Pink Salt | ½ tsp
All-purpose Seasoning |1 tsp
Paprika | ½ tsp
Cayenne Pepper | 1/8 tsp
Avocado Oil/ Olive Oil | 2 tbsp
Shredded Mozzarella | 2 cups
Directions
Yield: 4 servings
Prep time: 15 minutes
Total time: 1 hour 30 minutes
- Preheat oven to 400 degrees F
- Cut the spaghetti squash in half vertically and scrape out the seeds
- Sprinkle ½ tsp garlic powder, ½ tsp all purpose seasoning, and 1tsp oil on each half
- Massage the seasoning and oil into each half
- Place both halves onto a roasting pan or baking dish and roast for 45-60 minutes, or until spaghetti strings are soft enough to be separated easily. I roasted mine in my air fryer at 400 degrees for 25 min for quicker cooking and less clean up.
- While the spaghetti squash is roasting, heat 1tsp oil in a skillet over medium heat. Stir in the chopped garlic cloves and chopped onions until the onions look translucent
- Add the ground beef to the skillet and chop the ground beef in the skillet while it browns for about 7 minutes
- Stir in pink salt, 1 tsp all-purpose seasoning, and paprika
- Drain the can of tomatoes with green chilies and add the remaining contents of the can to the ground beef in the skillet. Let the sauce simmer on low heat until the halves of the squash are ready. Taste the meat sauce and add more salt if needed.
- Use a fork to separate the spaghetti squash strands in each half of the squash.
- Add half of the beef mixture to one half of the spaghetti squash strands within the skin of the squash…and add the other half of the beef mixture to the other half of the squash. Stir in half cup mozzarella in each half.
- Place the squash halves back in the oven or air fryer for 5 to 10 minutes until the cheese melts. Enjoy!