Beef and Mushroom Ragu with Spaghetti Squash
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Skinnytaste · by Gina Homolka★ 4.8 (41)

Beef and Mushroom Ragu with Spaghetti Squash

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 50%
CARBS 62G53% OF CAL
14G FIBER0G ADDED0G INTRINSIC22G OTHER26G TOTAL SUGAR
FAT 17G34% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cozy beef and mushroom ragu served over roasted spaghetti squash instead of pasta, finished with ricotta and Pecorino Romano. Low-carb but deeply satisfying.

mainitalianbeef
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Nutrition & ingredients

Ingredients

serves 8
  • 4 medium spaghetti squash (halved and roasted)
  • 1 teaspoon olive oil
  • 1/2 medium onion (diced)
  • 1 medium carrot (peeled and diced)
  • 3 garlic cloves (chopped)
  • 1 pound chuck eye roast (trimmed and cut into 2-inch pieces*)
  • kosher salt
  • fresh black pepper (to taste)
  • 8 ounces sliced mushrooms
  • 1 35-ounce can Tuttorosso crushed tomatoes
  • 1/4 cup water
  • Pecorino Romano or parmesan cheese rind (optional)
  • 1 teaspoon beef boullion (Better than Boullion)
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • For serving:
  • 8 tablespoons grated Pecorino Romano (for serving)
  • 8 tablespoons part-skim ricotta cheese (for serving)
  • chopped parsley (for garnish)
PREP
15M
SODIUM
776MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.