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Carb-Wise

Carb-Wise: Ground Beef & Leafy Greens Ragu

with Buttered Squash ‘Noodles’ & Crispy Parmesan

Cooking time

25 minutes

Servings

2/4

Calories

630 /serving

You want to go full comfort, but you don’t want the carbs. Using spiralized butternut squash instead of wheat-based noodles is a great place to start, and even better when they’re roasted and drizzled with a wee bit of butter to wake them up. Build a traditional and hearty ragu from ground beef and tomatoes, flinging in a few green leaves for wilting action. The special touch is oven-crisped Parmesan, for that salty crackle of greatness!

We will send you:

  • 250g Ground beef
  • 120g Baby greens (baby spinach or kale)
  • 2 Garlic cloves
  • 100g Mirepoix
  • 300g Spiralized butternut squash
  • 400ml Tomatoes (canned)
  • 25g Shaved Parmesan (contains rennet)
  • 10g All’Arrabbiata spices (garlic, onion, basil, parsley, oregano, thyme, cayenne pepper, black pepper, sage, kosher salt)

Contains: Milk

You will need:

Large high-sided pan
2 Sheet pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
38 g
Saturated Fat
18 g
Sodium
1150 mg
Total Carb
41 g
Sugars
19 g
Protein
36 g
Fibre
9 g
Preparation
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Start the ragu
Preheat the oven to 450°F. Mince the garlic. In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the mirepoix, 3 to 5 min., until beginning to soften; season with S&P. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ⅓ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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Roast the squash noodles
Meanwhile, ​​in a small bowl, microwave 2 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until the butter is melted and the garlic is fragrant. On a lined sheet pan, lightly toss the squash noodles with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 9 to 12 min., until softened. Drizzle with the melted butter; stir well.
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Finish the ragu
Meanwhile, to the pan of beef, add the tomatoes¼ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 6 to 8 min. (10 to 12 min. for 4 portions), until thickened. Add the spinach and cook, stirring frequently, 1 to 2 min., until wilted.
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Make the crispy Parmesan
Arrange the Parmesan on a second lined sheet pan and bake, 1 to 2 min., until crispy and beginning to brown. Set aside to cool.
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Plate your dish
Divide the squash noodles between your plates. Top with the ragu. Garnish with the crispy Parmesan. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.