Recently it was brought to my attention that although I make this recipe about once a week on average, I have never added it to my blog! So here it is! We call this Goulash, basically a one pan meal all mixed together that is so quick, easy and flavorful it has become a staple in our house. This recipe is so easily interchangeable to create different flavors and textures with whatever you have on hand. I’ll give you the basic formula and then offer up some simple substitutions in the form of a chart at the end! The recipe below feeds our family of 2 hungry adults + 1 child for two+ nights worth of dinner. This recipe also freezes really well if you want to save some for a later date! If not and you need less, just 1/2 the recipe!
- 2 lbs grass-fed ground beef
- 1 large white onion
- 2 cloves minced garlic
- 3-4 large handfuls of spinach
- 1 spaghetti squash
- 1 Cup water
- 2 Tbs Balanced Bites Trifecta blend
- 1 whole avocado
- 2 Tbs Extra Virgin Olive Oil (Kasandrinos is very high quality and tasty!)
- 32 oz jar of marinara (I love Rao’s)
- 12 oz jar of pitted kalamata olives
- 2 Tbs coconut oil
- Sea salt to taste
- Pepper to taste
How to make:
- Start with the spaghetti squash. There are one of two ways to cook it.
In the instant pot:
- Cut the spaghetti squash in half the short way, so you have a top and bottom instead of two long halves. Scoop out the seeds.
- Place the squash cut side down in the instant pot on top of the grate that comes with the unit (its ok if one is slightly on top of the other).
- Pour in 1 cup of water.
- Set it to manual pressure for 7 minutes and seal the pot.
- When the times up, manually release the pressure. And the spaghetti squash will be done.
In the oven:
- Cut the spaghetti squash in half the long way so you have two long halves. Scoop out the seeds.
- Drizzle some extra virgin olive oil on the inside and sprinkle with salt and pepper.
- Place the halves cut side down on a cookie sheet lined with parchment.
- Pour 1/2 cup of water into the pan.
- Roast in the oven at 350 for about 45 minutes until you can stick a fork easily through the skin.
2. Let the squash cool before forking out the “noodles.” Set aside for when you are ready to assemble the entire meal.
To make the meat sauce:
- Dice up the onion and cook on low heat with coconut oil in a large pan (cast iron is the best in my opinion) until the onion becomes translucent.
- Add in your ground beef, breaking it up and increase the heat to medium until the beef is cooked all the way through.
- While the beef is cooking, mince up your garlic.
- Season the beef with the Balanced Bites Trifecta blend. Or just use salt, pepper and granulated garlic if you do not have the blend.
- Once the beef is fully cooked, turn the heat back down to low. Add the garlic and stir it all together.
- Put 1/2 of your spinach in the pan and allow it to wilt. If it wilts down to next to nothing (which it should), add the other 1/2 and allow it to fully wilt by occasionally stirring the meat sauce.
- Add in your olives and marinara sauce.
- Stir until all mixed.
At this point you can assemble your bowl in one of two ways:
Put the spaghetti squash at the bottom of your bowl, top with the meat sauce. Add diced avocado to the top. Drizzle with 1 Tbs extra virgin olive oil and add salt and pepper to taste.
Add the entire spaghetti squash to the large sauce pan with the meat sauce and mix thoroughly to coat the squash (you may need to chop the squash up a bit with your spatula to get it to mix uniformly.) Fill your bowl and top with the avocado, salt and pepper.
Voila! You have a really simple hearty meal that is full of flavor! Check out the chart below for substitutions to make this meal a variety of different ways! You can go straight across, or zig-zag all around for endless options!