Beef Picadillo with Spaghetti Squash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 27 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 77 milligrams
- Sodium
- 998 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Protein
- 25 grams
- Sugar
- 16 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 spaghetti squash (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 onion, diced
3 cloves garlic, minced
1 pound ground beef
2 tablespoons tomato paste
1 teaspoon ground cumin
1 14.5-ounce can petite-diced tomatoes with green chiles
1/4 cup raisins
1/3 cup pimiento-stuffed olives, halved
1/3 cup roughly chopped fresh cilantro
Directions
- Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a large microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent. Microwave until just tender, 15 to 17 minutes. Uncover and let cool slightly. Scrape the flesh into strands with a fork. Transfer to a colander and season with salt and pepper. Let sit in the colander.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and a big pinch of salt; cook, stirring frequently, until the onion is softened, about 5 minutes. Increase the heat to high and add the beef; season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste and cumin; cook until slightly darkened, about 2 minutes. Add the tomatoes, raisins and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Stir in the olives and half the cilantro. Season with salt and pepper.
- Press down gently on the spaghetti squash to remove any excess liquid, then divide among plates. Top with the beef mixture and the remaining cilantro.