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I don’t know about you, but I absolutely love Latin Cuisine! One of our best family friends is Cuban and he makes the best dishes! One of my all-time favorite Cuban dishes is Picadillo. Traditionally, this dish is made with olives, raisins, ground beef, tomatoes and other ingredients and served over white rice. While I love rice, I decided to try it served on top of Spaghetti Squash. It is a winner! This not only makes it lower in carbs, but it is absolutely delicious. You won’t even miss the rice! I have made this for my entire family several times now and they all devour it!
Picadillo With Spaghetti Squash
1 lb. ground beef
1 15oz. can diced tomatoes with garlic and onion not drained
2 tbsp. tomato paste
2 tbsp. olive oil
1/2 cup gluten free beef broth (I prefer this brand)
1/2 green bell pepper, chopped
1/2 yellow onion, chopped
1/3 cup green pimiento-stuffed olives, quartered (you can use less if you don’t like that many olives)
3 cloves garlic, minced
salt/pepper to taste
1 tsp. oregano
chopped cilantro for garnish
1 large spaghetti squash, cooked
In a non-stick skillet add olive oil and cook green pepper and onion until tender. At the very end add the garlic and cook until fragrant.
Remove vegetables and place in a small dish on the side. Add ground beef into the skillet and season with salt/pepper and cook until browned.
Add vegetables back into the skillet along with tomato paste, diced tomatoes and beef broth.
Add quartered olives and simmer for 10-15 minutes until the sauce has thickened.
While the picadillo sauce is simmering, place slits in your spaghetti squash and cook in the microwave. The time will depend on the size of your squash, but I generally find that 7-8 minutes is perfect. Let cool for a few minutes. After the squash has cooled, cut in half and scoop out the seeds and pulp. I have found this method is the easiest way for cooking spaghetti squash.
Serve the delicious Picadillo mixture over your spaghetti squash, garnish with chopped cilantro and enjoy your yummy low-carb meal!