Summary of Garlic Rosemary Roast with Spaghetti Squash:
This article shares a recipe for slow-roasted beef chuck roast over baked spaghetti squash. Spaghetti squash is a low-carb alternative to noodles and a good source of vitamins and minerals. Rosemary is discussed as a super spice for longevity and cognitive health due to its high levels of antioxidants and anti-inflammatory compounds. The recipe includes detailed instructions and ingredients, including avocado oil, boneless beef chuck roast, red onion, garlic, thyme, rosemary, tamari, Dijon mustard, beef broth, water, and mushrooms. The nutritional analysis per serving is also provided.
*****
I’m still trying to wrap my head around the flavors in this slow-roasted beef chuck roast over baked spaghetti squash recipe. The combination of savory meat, earthy mushrooms, and delicate squash strands creates bursts of flavor in every bite. It’s no wonder why it’s perfect for a crowd and makes great leftovers to enjoy throughout the week.
But what really caught my attention were the health benefits of the ingredients used in this recipe. Spaghetti squash is a low-carb alternative to other types of noodles and is a good source of vitamins B3, B5, and B6 to support proper metabolism. Plus, it’s packed with other vitamins and minerals. And let’s not forget about rosemary, the super spice for longevity and cognitive health. Its aroma has been linked to improved concentration, performance, speed, accuracy, and mood. Rosemary also contains carnosic acid, which can fight off free radical damage in the brain. Overall, rosemary contains high levels of antioxidants and anti-inflammatory compounds that are beneficial for fighting free radicals.
But enough about the science, let’s dive into this delicious recipe.
Wishing you health and happiness,
Mark Hyman, MD
Ingredients:
- ½ tablespoons avocado oil, divided
- 2 medium spaghetti squash
- 1 teaspoon sea salt
- ¼ tablespoon fresh ground black pepper
- 2 pounds boneless beef chuck roast, if it’s in 1 piece have the butcher slice it into several pieces (grass-fed if possible)
- 1 red onion, thinly sliced
- 5 large garlic cloves, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons tamari
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- ½ cup water
- 24 ounces mushrooms, we used oyster mushrooms
Method:
1. Preheat the oven to 400°F.
2. Slice the squash in half lengthwise and scoop out the seeds.
3. Drizzle a ½ tablespoon of avocado oil on the inside of the squash and place them cut side down on a parchment paper lined baking sheet. Use a fork to prick the skins and roast for 30 minutes or until tender.
4. Once roasted, remove from the oven and reduce the heat to 325°F. Flip the squash cut side up to cool. Once cool, use a fork to scrape the “spaghetti” away from the peel.
5. Season the meat with salt and pepper. Then warm the remaining avocado oil over medium-high heat in a Dutch oven. Brown the meat on all sides, about 4 minutes each.
6. Set the browned meat aside to rest while preparing the rest.
7. Add the onions to the Dutch oven over medium heat, scraping up any browned bits from the bottom of the pan. After 2 minutes, add the garlic, thyme, and rosemary. Stir and sauté for another minute.
8. Add the tamari, Dijon, and beef broth, and water, then stir and bring to a boil. Add the meat back into the pot and cover with a lid. Reduce to a simmer and cook for 20 minutes. Transfer the meat into the oven and cook for 2 hours.
9. After 2 hours, add the mushrooms into the Dutch oven, cover, and cook for an additional 30 minutes.
10. When the meat is tender, remove from the oven. Reheat the spaghetti squash and serve with a scoop of the beef and mushrooms over top. Garnish with extra thyme if desired.
Comments are closed