An easy weeknight meal that is filling and nutritious to stay on track! This recipe is also great the next day as leftovers!

Ingredients:

  • 1 1/2 cups Fresh Organic Cherry Tomatoes, Raw
  • 1 serving (1) Can Black Beans
  • 1 tablespoons Taco Seasoning
  • 1 pounds 90% Lean Grass Fed Ground Beef
  • 2 serving (1) Garlic Clove
  • 1/2 serving (1) Yellow Onion
  • 1/2 teaspoons Cumin, Ground
  • 1/2 teaspoons Chili Powder
  • 2 tablespoons Olive Oil
  • 1 serving Spaghetti Squash (whole)

Instructions:

  1. Preheat oven to 400°
  2. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin.
  3. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork,
    break up squash strands.
  4. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir
    in garlic and cook until fragrant, about 1 minute more.
  5. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  6. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans and cherry tomatoes.
  7. Fill each spaghetti squash with beef mixture and top with optional ingredients (cheese, avocado, corn, cilantro, sour cream)