Beef Picadillo with Spaghetti Squash

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 27 G., saturated fats 8 G., proteins 25 G., carbohydrates 31 G., fiber 5 G., cholesterol 77 mg, sodium 998 mg, sugar 16 G.

Picadillo is a popular Latin American dish made with ground meat sautéed with tomatoes, spices, raisins, and olives. It can be used as a filling for tacos and burritos, for example, or served with a side dish, as in this recipe. Instead of regular pasta, picadillo is served with spaghetti squash. It's a great way to cut down on carbs, and the pumpkin's natural sweetness complements the sweet and spicy notes of picadillo.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 spaghetti squash (about 1 kg)
2 tablespoons extra-virgin olive oil
1 onion, diced
3 cloves garlic, crushed
450 g of ground beef
2 tbsp tomato paste
1 tsp ground cumin
1 can (400 g) of canned chopped tomatoes with chili peppers
1/4 cup raisins
1/3 cup pimento-stuffed olives, halved
1/3 cup coarsely chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti squash, ground beef, tomatoes, tomato paste, olive, pimento pepper, raisin, cumin

Cooking the dish according to the recipe:

Cut the pumpkin in half lengthwise and remove the seeds. Place the pumpkin in a large microwave-safe bowl with 2 tablespoons of water. Cover with plastic wrap and poke a hole in the wrap to allow steam to escape. Microwave until the pumpkin is tender, 15-17 minutes.
Remove the film and let the pumpkin cool slightly. Use a fork to separate the flesh into strands. Transfer to a colander and sprinkle with salt and black pepper. Leave in the colander.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and a large pinch of salt; cook, stirring frequently, until the onion is soft, about 5 minutes.
Increase the heat to high and add the beef, season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until darkened, 3-5 minutes. Add the tomato paste and cumin; cook for about 2 minutes. Add the tomatoes, raisins, and 1/2 cup of water.
Bring to a boil, then reduce heat and simmer until the sauce thickens, about 8 minutes. Add the olives and half the cilantro. Season with salt and pepper to taste.
Gently press the spaghetti squash to remove excess liquid, then divide among plates. Top with picadillo and sprinkle with the remaining cilantro.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes / Latin American cuisine

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