Lamb and Spaghetti Squash
Lamb and spaghetti squash is a healthy version of traditional spaghetti. This recipe contains liver but it is optional.
If you like this one you might try Lamb Ragu.
Servings: 4 servings
- 1 medium spaghetti squash
- 1 pound lamb ground
- 1/8 pound liver ground or pureed (optional)
- 1/2 medium onion diced
- 1/2 teaspoon sea salt (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano dried
- 8 medium mushrooms white button
- 2 tablespoons coconut oil
Prepare the squash
Preheat oven to 375 F.
Cut the spaghetti squash in half length-wise with a large knife or cleaver.
Place cut side down in a shallow baking dish. Add 3/4" of water to the dish.
Bake for 45 minutes or so, until the squash is soft to the touch.
Remove from oven and set aside to cool to a temperature comfortable for handling.
Prepare the lamb
Heat a large saute pan over medium-high heat.
Add lamb, liver, onions, sea salt, garlic, and oregano, and cook 5 minutes, stirring frequently.
Add mushrooms and continue to cook 10 - 12 minutes or until lamb is fully done.
Assemble the dish
Remove the "spaghetti" from the squash.
Turn the cut side up, and remove from the rind with a fork.
Tip: Scrape the fork cross-wise, so the strands of squash fall out like spaghetti.
Spoon lamb mixture over spaghetti squash to serve.
Optional: add a sauce of your choice