Its light & refreshing with a creamy finish. I'm clearly a meat eater but this can be made vegan too! Spaghetti squash gives you the satisfaction that pasta does & is a great way to make a nice weekday dinner! 

Ingredients

• 1 Spaghetti Squash cut in half 
• 1 lb Triple C Ground Beef 
• 1 can Garbanzo beans ( drained and rinsed) 
• 3 garlic cloves, whole 
• 1 shallot, minced 
• Few slices of sun dried tomatoes, diced 
• 2 tbs Scallion olive oil ( Cardenas - its amazing) regular olive oil will work too! 
• 2c. spinach 
• Fresh thyme ( or rosemary)
• Bean sprouts 
• Piave or Parmesan, shredded 
• Red pepper flakes 
• 1 Lemon, juiced 
• Half a jalapeno, diced 
• Salt & Pepper 

Preparation: 

• Pre-heat oven 400°
• Cut Spaghetti squash in half, scrape out the seeds & drizzle olive oil on it. 
• Place skin side up on a baking sheet and pop in the oven for about 30 minutes 
• Meanwhile, add a little olive oil in your cast iron & saute shallots, garlic & crushed red peppers 
• Once they are soft add thyme and ground beef. 
• Brown the ground beef and then add chick peas & stir
• Mix in jalapeno and sun dried tomatoes 
• Add spinach and lime juice & stir until spinach is wilted.
• Scrape the spaghetti squat with a fork and season with salt & pepper
• On a large plate or bowl serve ground beef mixture over the spaghetti squash & top with shredded piave (or parmesan) and bean sprouts 

Light and soft, this kind of meal always makes me smile & feel so good! Talk about a guilt free dinner, this is it! Enjoy, its different and hearty! 

Made with love,

by Corie