1 large spaghetti squash
1 bag fresh spinach
1 pound ground lamb meat or any preferred ground meat
2 tablespoons za’atar seasoning
1 cucumber, chopped
2 large tomatoes, chopped
½ cup olives
1 bunch parsley, chopped
½ cup toasted pine nuts
Crumbled feta for garnish
Preheat oven to 425 degrees. While oven heats, cut spaghetti squash into 2-inch rings, scooping out inner seeds. Drizzle with olive oil and salt, and place on a parchment-lined baking sheet. Place in heated oven and bake until done, about 25 mins, depending on size. Meanwhile, add one tablespoon ghee or avocado oil in a large skillet. Once heated, add meat and brown until done, about 8 mins. Add spinach and allow to cook down. Add za’atar seasoning and salt if needed. When squash is ready, pull inside “noodles’ to make a self-serving bowl, then top with lamb and spinach, mixing well and adding desired vegetables. Add Tahini Dressing and top with feta.
Tahini Dressing
1/2 cup tahini
1/2 cup plus 2 tablespoons water
4 to 5 tablespoons freshly squeezed lemon juice
2 garlic cloves, minced
Salt and pepper to taste
In a jar, mix all ingredients and set aside.
