Spaghetti Squash with Oregano Essential Oil

Recipe #9 for our #essentialpaleo challenge is up!
BONUS GIVEAWAY: Spaghetti Squash with Oregano Essential Oil.

This is one of my favorite paleo go-to recipes that many of you have likely tried since it’s so easy.  But, have you ever tried it with Oregano essential oil? Delicious!!  GIVEAWAY: Comment  in our FaceBook group by telling us how you will incorporate one of these new recipes into your kitchen for a chance to win a sample of oregano essential oil. Comments accepted until the end of our challenge on July 30th! Post anytime!!! Drop me a note if you want to be added at kat@321omfitness.com


Ingredients:

¼ cup water

1 spaghetti squash, halved lengthwise and seeded

1 ½ pounds ground beef

1 white onion, diced

1 tablespoon extra-virgin olive oil

1 cup sliced mushrooms

1 zucchini, diced

1 green bell pepper

1 red bell pepper

1 can crushed tomatoes

4-6 drops Basil essential oil to taste (optional)

4-6 drops Oregano essential oil (can substitute for dried or fresh if you don’t have an EO, but comment below for a chance to get some!)

1 tablespoon red pepper flakes

½ cup extra virgin olive oil, divided

1. Preheat oven to 400 degrees F (200 degrees C).
   
   
2. Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes. (Another great way to cook spaghetti squash is to microwave it).
   
   
3. While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
   
   
4. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
   
   
5. Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

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