Mexican Spaghetti Squash

A delicious recipe from 30 plates keto Sophie Gironi. 

Preparation : 15 minutes 

Cooking time : 30 minutes

Ingredients for 1 person: 

• 1 minced beef (15% fat)
• ¼ onion
• ¼ pepper
• 1 clove of garlic
• 1 small chili pepper
• 1 C. to s. tomato paste
• 1 C. to c. Mexican spice blend (ground cumin, paprika, oregano, chilli)
• 2 tbsp. to s. olive oil
• 80 g spaghetti squash flesh
• 30 g grated cheddar cheese
• ¼ lawyer
• 1 C. to s. chopped fresh coriander
• 2 tbsp. to s. whole thick cream

Preparation: 

In a frying pan, brown the chopped onion in the olive oil, then the piece of pepper cut into cubes. Place the whole steak in the hot pan, crumble it and continue cooking over high heat, stirring regularly. Add finely chopped garlic and chili, spices and tomato paste, mix well and stop cooking.
Place the spaghetti squash in a baking dish, cover with the meat sauce and grated cheddar cheese. Cook for 30 minutes at 180 ° C / Th. 6.
Sprinkle with chopped fresh coriander and serve with the crème fraîche and avocado roughly crushed with a fork.

Note : With 5g of carbohydrate / 100g, spaghetti squash, like most squash, is a food to eat in moderation. However, it allows to make gratins and appetizing dishes. To prepare my plates, I cook the whole squash in advance in the microwave (8 to 10 min at maximum power [800W], after having pierced the skin of several stab wounds) and I take the flesh by fraying with a fork. I then keep it in the refrigerator or in the freezer in individual portions of 80 to 100 g.

Ketogenic ratio - 1: 1 

Macronutrients: 

• Fat: 59 g
• Protein: 29 g
• Carbohydrates: 12 g