Lamb and Spaghetti Squash
Transform your weeknight dinner routine with this vibrant and savory Lamb and Spaghetti Squash recipe, a gluten-free culinary delight that combines tender roasted spaghetti squash with richly spiced ground lamb. Seasoned with warm, aromatic spices like cumin, paprika, cinnamon, and a touch of red pepper flakes, the lamb mixture is simmered with tomato paste and broth for a luscious, flavor-packed topping. Roasting the squash brings out its natural sweetness, which pairs beautifully with the bold and hearty lamb. Garnished with fresh parsley and optional crumbled feta cheese, this dish is as visually stunning as it is delicious. Perfect for a healthy, low-carb meal, this recipe is sure to become a comforting favorite in your kitchen.
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Recipe Information
Ingredients
- 1 medium-sized Spaghetti squash
- 3 tablespoons Olive oil
- 1 pound Ground lamb
- 1 medium-sized Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground paprika
- 0.25 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.5 cup Chicken or beef broth
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Feta cheese (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil and season lightly with salt and pepper. Place the squash halves cut side down on the prepared baking sheet.
Roast the spaghetti squash in the preheated oven for 40-45 minutes, or until the flesh is tender and can easily be shredded with a fork. Remove from the oven and set aside to cool.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Add the ground lamb to the skillet and cook, breaking it up with a wooden spoon, for 7-8 minutes or until fully browned.
Stir in the ground cumin, cinnamon, paprika, red pepper flakes, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.
Add the tomato paste to the skillet and stir to coat the lamb mixture. Pour in the broth and simmer for 5-7 minutes, or until the mixture thickens slightly.
Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands. Place the spaghetti squash strands in a large serving dish or on individual plates.
Spoon the spiced lamb mixture over the spaghetti squash. Sprinkle the dish with chopped fresh parsley and crumble feta cheese on top, if using.
Serve immediately and enjoy this hearty, flavorful meal!
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 6642 mg | 289% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 36.2 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 729 mg | 56% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3442 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
