Are you tired of the same old boring meals for dinner? Do you want to add some flavor and excitement to your table? Look no further than this delicious Garlic Rosemary Roast with Spaghetti Squash.
Cooking can be a fun and creative activity, but sometimes we get stuck in a rut and end up making the same dishes over and over again. It’s time to switch things up and try something new. This recipe is perfect for those who want to experiment with bold flavors and fresh ingredients.
The combination of garlic and rosemary creates a savory and aromatic seasoning that perfectly complements the tender and juicy roast. Paired with the light and flavorful spaghetti squash, this dish is sure to impress your taste buds and your dinner guests. So, let’s get cooking and explore the world of delicious and exciting meals.
In addition to being an excellent low-carb substitute for other varieties of noodles, spaghetti squash is a good source of the vitamins B3, B5, and B6 that are necessary for a healthy metabolism.
Rosemary is a wonderful spice for enhancing longevity and brain function.
Its scent has been connected to increased mood, performance, speed, and accuracy.
Carnosic acid, which is present in rosemary, can prevent brain damage caused by free radicals.
Overall, rosemary has a lot of anti-inflammatory and antioxidant chemicals that are good for fighting free radicals.
Garlic Rosemary Roast with Spaghetti Squash
Garlic Rosemary Roast with Spaghetti Squash
Ingredients
- ½ tablespoons avocado oil, divided
- 2 medium spaghetti squash
- 1 teaspoon sea salt
- ¼ tablespoon fresh ground black pepper
- 2 pounds boneless beef chuck roast, if it's in 1 piece have the butcher slice it into several pieces (grass-fed if possible)
- 1 red onion, thinly sliced
- 5 large garlic cloves, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons tamari
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- ½ cup water
- 24 ounces mushrooms, we used oyster mushrooms
Instructions
- 1. Preheat the oven to 400°F.
- 2. Slice the squash in half lengthwise and scoop out the seeds.
- 3. Drizzle a ½ tablespoon of avocado oil on the inside of the squash and place them cut side down on a parchment paper lined baking sheet. Use a fork to prick the skins and roast for 30 minutes or until tender.
- 4. Once roasted, remove from the oven and reduce the heat to 325°F. Flip the squash cut side up to cool. Once cool, use a fork to scrape the “spaghetti” away from the peel.
- 5. Season the meat with salt and pepper. Then warm the remaining avocado oil over medium-high heat in a Dutch oven. Brown the meat on all sides, about 4 minutes each.
- 6.. Set the browned meat aside to rest while preparing the rest.
- 7. Add the onions to the Dutch oven over medium heat, scraping up any browned bits from the bottom of the pan. After 2 minutes, add the garlic, thyme, and rosemary. Stir and sauté for another minute.
- 8. Add the tamari, Dijon, and beef broth, and water, then stir and bring to a boil. Add the meat back into the pot and cover with a lid. Reduce to a simmer and cook for 20 minutes. Transfer the meat into the oven and cook for 2 hours.
- 9. After 2 hours, add the mushrooms into the Dutch oven, cover, and cook for an additional 30 minutes.
- 10. When the meat is tender, remove from the oven. Reheat the spaghetti squash and serve with a scoop of the beef and mushrooms over top. Garnish with extra thyme if desired.
English 
Français 
Español 
Italiano 
Deutsch 
Deutsch (Österreich) 
Nederlands 
English (UK) 
English (Canada) 
English (Australia) 
English (New Zealand) 
Português
Responses