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Low Carb Ground Beef Chili over Roasted Spaghetti Squash

Prep time 15 min
Cook time 1 hr 5 min
Total time 1 hr 20 min

Prep time 15 min
Cook time 1 hr 5 min
Total time 1 hr 20 min


Earlier this week Seth Godin wrote a thought provoking blog post about hygiene that really got me thinking.

The message was that good hygiene is what prevents us from disaster.

Now this doesn’t simply refer to personal hygiene – like showering regularly (although that is clearly important!) – it was in reference to all of the aspects of our lives. Relationship hygiene (how you maintain and nurture your relationships). Emotional hygiene (how you handle and process your emotions). Mental hygiene (how you seek out knowledge and challenges). Physical hygiene (how you maintain your physical body). Time hygiene (how you manage and spend your time). Stress hygiene (how you cope).

And of course….Nutritional hygiene: how you eat and what you put into your body as fuel.

This is an interesting way of looking at the different aspects of our life that require on-going discipline and maintenance since hygiene is mostly a given. Of course we are going to shower and brush our teeth and comb our hair. We want to be presentable to the world. Why then do we lack hygiene in so many other areas? It’s probably because we don’t look at these other disciplines as a given. We offer ourselves oodles of wiggle room.

As a society we collectively have awful nutritional hygiene

Serves 4
For the Roasted Spaghetti Squash

2 spaghetti squash

2 tablespoons coconut oil

Cajun seasoning blend

For the Low Carb Ground Beef Chili

1 tablespoon olive oil

1 teaspoon Garlic, minced

1 yellow onion, finely chopped

3 stalks celery, finely chopped

1 pound ground beef

½ teaspoon sea salt

2 tablespoons chili powder

½ teaspoon ground cumin

2 teaspoons sweet paprika

pinch of black pepper

1 cup broth (chicken, beef or veggie)

For the Garnish

2 tablespoons coconut sour cream

1 tablespoon fresh chives, minced

For the Roasted Spaghetti Squash

Preheat the oven to 450 degrees F. Cut the spaghetti squash in half, lengthwise and scoop out the seeds.


Rub the inside of each spaghetti squash half with coconut oil and sprinkle with sea salt, black pepper and Cajun seasoning. Place, cut side down, on a baking sheet and bake for 45 minutes, or until tender.

For the Low Carb Ground Beef Chili

In a medium, heavy bottomed pot heat the olive oil over medium. Add the garlic, onion and celery and stir often until tender. Add the ground beef and stir often until browned.


Add the remaining chili ingredients and reduce the heat to low. Cover and simmer for 20 minutes.

To Serve

Fill each roasted spaghetti squash with ¼ of the ground beef chili, top with a dollop of coconut sour cream and a sprinkle of chives. Enjoy!


Calories: 382
Fat: 19g
Carbohydrates: 13g
Sodium: 649mg
Fiber: 4g
Protein: 36g
Sugar: 7g

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