Recipes

 

Spaghetti squash stuffed with ginger-garlic beef

Ingredients (4 pax)

For the Harissa:

• 1 Spaghetti squash, halved lengthwise and seeded

• Jacobsen flake finishing salt

• Extra-virgin olive oil from Spain

• 2 tablespoons harissa, plus more to taste

• 2 tablespoons raw honey

• 2 tablespoons white balsamic vinegar

For the Spaghetti Squash:

• 8 ounces ground beef (80% lean)

• Course sea salt

• Extra-virgin olive oil from Spain

• ½ onion, cut into ¼-inch dice

• 2 garlic cloves, very thinly sliced

• 1 (2-inch) piece fresh ginger, peeled and very finely chopped

• ¼ cup pine nuts

• ¼ cup golden raisins

• 1 tablespoon harissa, plus more to taste

• Harissa Roasted Spaghetti Squash (see below for recipe)

• Fresh mint leaves

Preparation

For the Harissa Roasted Spaghetti Squash:

1. Preheat the oven to 400ºF

2. Put the squash cut-sides up on a rimmed baking sheet. Generously season with salt and drizzle with olive oil. Divide the harissa between the squash halves and rub all over to evenly coat. Drizzle the honey all over the squash.

3. Roast until very tender, about 50 minutes.

4. Let the squash cool a bit, then run a fork all over the cut sides to lift out and separate the spaghetti-like strands of the flesh. If you need to hold the squash in place, do so with tongs or hold on to them with a kitchen towel. Transfer the flesh to a large bowl.

5. Aggressively season the squash with salt and drizzle with olive oil. Toss with the fork and drizzle with the vinegar. Add more harissa if you’d like and toss again. Serve hot.


When Spaghetti squash is cooked, its flesh can be forked into capellini-lie strands. The vegetable is subtle – bordering on bland- so I load it with hard-hitting seasonings while it’s still hot and ready to soak up spice, sweetness, and tang. This makes a great side dish on its own or can be used as the base for spaghetti bolognaise subbing the pasta for this healthy alternative.

 

For the Spaghetti Squash Stuffed with Ginger-Garlic Beef:

1. Mix the beef with 1 tablespoon salt. Heat a large cast-iron skillet over high heat. Lightly coat the bottom of the skillet with olive oil. When the oil is hot, add the beef and onion. Cook, stirring and breaking the meat up into tiny bits, for 30 seconds, then add the garlic and ginger. Cook, stirring for 30 seconds, then add the pine nuts. Cook, stirring, for 15 seconds, then add the raisins.

2. Add the Harissa and cook, stirring, for 2 minutes. Remove from the heat. The beef should be cooked through, but the onion and garlic should be barely cooked. Transfer to a large bowl and add the squash. Fold gently until evenly mixed. Add some harissa and salt to taste.

3. To serve, you can mound the mixture back into the squash shells or simply transfer to a serving dish. Tear the mint leaves on top and serve immediately.

All
Entrees
Healthy
Main courses
Desserts
Seamus Mullen
Pumpkim bread
Pumpkim bread
Broccoli tortillas
Broccoli tortillas
Cabbage Salad
Cabbage Salad
Cheese Dip
Cheese Dip
Wild berry juice
Wild berry juice
Salmorejo with ham
Salmorejo with ham
Bravas Potatoes
Bravas Potatoes
Ensaladilla rusa
Ensaladilla rusa
Cordovan flamenquín
Cordovan flamenquín
Olive Oil Popcorn
Olive Oil Popcorn
Green Sauce “Salsa verde”
Green Sauce “Salsa verde”
Tartar Sauce
Tartar Sauce
Aioli
Aioli
Romesco sauce
Romesco sauce
Mini King prawn croquettes
Mini King prawn croquettes
FIg Jam canape
FIg Jam canape
Eggplant Bagel
Eggplant Bagel
Zucchini fritters
Zucchini fritters
Terrifying stuffed eggs
Terrifying stuffed eggs
Baked pumpkin herbs
Baked pumpkin herbs
Mushroom Croquettes
Mushroom Croquettes
Avocado lime cream
Avocado lime cream
Ajoblanco
Ajoblanco
Chimichurri
Chimichurri
Sauteed cabbage
Sauteed cabbage
Bagels
Bagels
Cream of Pumpkin soup
Cream of Pumpkin soup
Salmon Poke
Salmon Poke
Quinoa Salad
Quinoa Salad
Broccoli mousse
Broccoli mousse
Detox Mediterranean juice
Detox Mediterranean juice
Gado-gado
Gado-gado
Fruit and vegetable juice cleanse
Fruit and vegetable juice cleanse
Cedar planked salmon filets topped with garlic & herb sauce fueled by James Brown
Cedar planked salmon filets topped with garlic & herb sauce fueled by James Brown
Huevos Rotos with Chorizo
Huevos Rotos with Chorizo
BBQ ribs
BBQ ribs
Chicken Fajitas
Chicken Fajitas
Madrileño stew
Madrileño stew
Lemon roasted trout
Lemon roasted trout
Spanish omelette
Spanish omelette
Pasta salad with chicken and bacon
Pasta salad with chicken and bacon
Tuna and tomato salad
Tuna and tomato salad
Meatballs
Meatballs
Thanksgiving Turkey
Thanksgiving Turkey
Roasted suckling pig
Roasted suckling pig
Spaghetti squash stuffed
Spaghetti squash stuffed
Rice with vegetables
Rice with vegetables
Cod al pil pil
Cod al pil pil
Paella
Paella
Creamy black rice with squid
Creamy black rice with squid
Brussels sprout cassarole
Brussels sprout cassarole
Potato and squash casserole
Potato and squash casserole
“Buñuelos de viento”
“Buñuelos de viento”
Fun cookies
Fun cookies
Chocolate Mousse recipe for Halloween
Chocolate Mousse recipe for Halloween
Cocoa cream
Cocoa cream
Banana Bread
Banana Bread
Avocado ice cream
Avocado ice cream
Chocolate Mug cake
Chocolate Mug cake
Apricot cake
Apricot cake
Torrijas (French toast)
Torrijas (French toast)
Chocolate Chunk Olive Oil Cookies
Chocolate Chunk Olive Oil Cookies
Chocolate Millefeuille
Chocolate Millefeuille
Cake Pops
Cake Pops
Winter fruits salad
Winter fruits salad
King's Cake
King's Cake
Crumbly biscuits
Crumbly biscuits
Crepes cake
Crepes cake
Apple crumble
Apple crumble
Chocolate Christmas Cakes
Chocolate Christmas Cakes
Almond Doughnuts
Almond Doughnuts
Strawberry cake
Strawberry cake
Rainbow cake
Rainbow cake
Santiago cake
Santiago cake
Honey bananas
Honey bananas
Halloween Cupcakes
Halloween Cupcakes
Spiced Lamb burgers with Olive Oil from Spain By Seamus Mullen
Spiced Lamb burgers with Olive Oil from Spain By Seamus Mullen
Steak with tomatillos sauce by Seamus Mullen
Steak with tomatillos sauce by Seamus Mullen
Green tomatoes fried herby yogurt by Seamus Mullen
Green tomatoes fried herby yogurt by Seamus Mullen
Shaved avocado with pistachio by Seamus Mullen
Shaved avocado with pistachio by Seamus Mullen
Roasted Salmon by Seamus Mullen
Roasted Salmon by Seamus Mullen
Salad of white asparagus by Seamus Mullen
Salad of white asparagus by Seamus Mullen
Grass fed ribeye with avocado by Seamus Mullen
Grass fed ribeye with avocado by Seamus Mullen
Valentine’s Day Almond Cake by Seamus Mullen
Valentine’s Day Almond Cake by Seamus Mullen
Gazpacho by Seamus Mullen
Gazpacho by Seamus Mullen
Spanish tortilla by Seamus Mullen
Spanish tortilla by Seamus Mullen
"Pan con tomate" by Seamus Mullen
"Pan con tomate" by Seamus Mullen
Lemon and honney vinaigrette by Seamus Mullen
Lemon and honney vinaigrette by Seamus Mullen

We use cookies on our website. Some of them are essential for the operation of the site, while others help us to improve this site and the user experience (tracking cookies). You can decide for yourself whether you want to allow cookies or not. Please note that if you reject them, you may not be able to use all the functionalities of the site.