All Recipes | Dinner | Healthy Sloppy Joe Bowls

Preheat oven to 400° F. Line a baking sheet with parchment paper. Cut spaghetti squash in half horizontally. Scoop out the seeds with a spoon and discard them. Drizzle squash with olive oil and season with sea salt and pepper. Place the squash flesh side down on a baking sheet and bake for 40-50 minutes, until flesh is just beginning to turn brown. Remove from oven and let cool. Once cool, move the squash to a clean cutting board and use a fork to gently create spaghetti-shaped “noodles.” Set aside.

While the squash is roasting, make your sloppy joes. Heat a large skillet over medium heat. Add olive oil.

Once oil is hot, add onion, carrots and red bell pepper. Sauté until veggies are soft, about 7-8 minutes.

Add minced garlic and continue cooking until fragrant, about 30 seconds.

Use a wooden spatula to break the lean ground beef apart and continue cooking for 2-3 minutes.

Stir in chili powder, oregano and salt and continue cooking for 2-3 minutes.

Add tomato paste, tomato sauce, Dijon mustard and maple syrup. Stir. Cook for 5 minutes.

Add low sodium beef broth or water and stir to combine. Reduce heat to low and cook for 4-5 more minutes, until the meat is cooked through and the sauce reaches your desired consistency.

While the meat is cooking, steam the broccoli on the stovetop with a steamer basket and covered pot until tender.

Divide spaghetti squash into four bowls. Top with the desired amount of meat and steamed broccoli. Season with salt and pepper to taste. If desired, top with parsley. Enjoy!