Erla Steinunn's recipe collection

1/2 spaghetti squash, baked and shredded

1 tbsp oil

1 onion, finely chopped

2 celery stalks, finely chopped

3 garlic cloves, minced

250-500 g ground beef

1 tin chopped tomatoes

1 pepper, chopped

5 mushrooms, chopped

Salt and pepper to taste

1 tsp oregano

1 tsp basil

1/4 tsp marjoram

1/4 tsp thyme

1/2 tsp cumin

100 g shredded cheese

Cut the spaghetti squash in half, brush with oil, and season with salt and pepper. Bake in the oven at 200°C for 30-40 minutes, cut-side down in a baking dish. Allow the squash to cool slightly, then use a fork to scrape out the flesh into spaghetti-like strands.

Sauté the vegetables in oil, then brown the ground beef. Add the tomatoes and spices to the pan and let the mixture simmer for 5-10 minutes. Combine the meat mixture with the spaghetti squash strands and fill the squash shells with the mixture. Sprinkle cheese on top and bake until the cheese is melted.