1 Spaghetti squash
1 cup quinoa
2 cups water or broth
1 pound ground beef, turkey, or chicken
2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
1 lemon (optional)
Preheat the oven to 350 degrees. While the oven is heating up, cut the squash in half the long way and scoop out the seeds with a spoon. You can save these seeds to cook later (try our Pumpkin Spice Mix recipe!) or discard. Put a sheet of parchment paper on a glass baking dish or a cookie sheet and put the squash facedown on top. Cook 45 minutes in the oven. While the squash is cooking, prepare the quinoa.
Rinse the quinoa in a strainer (even if it says pre-rinsed! It will be bitter otherwise) and add the quinoa and water or broth to a pot. Heat to boiling and then cover and turn heat to low. Cook 10 to 15 minutes, keeping an eye on the quinoa so it doesn't burn. When all the liquid is absorbed, shut the heat off and set the pot aside.
Peel the papery skin off the onion. Wash and chop into bite-sized pieces and put the onion, ground meat, and the 2 tablespoons of BUTTERY AUTUMN MIX into a pan. Stir and cook until no pink remains in the meat.
Allow the cooked squash to cool enough to handle. Use a spoon to scoop the flesh out into a glass or ceramic baking dish. Add the cooked meat and onion mix on top. Then add the cooked quinoa and squeeze the lemon over the top of the assembled casserole.
Put the casserole in the preheated 350 degree F oven, uncovered. Bake for 20 minutes.