Beef Pesto Artichoke Bake


  • 1 spaghetti squash
  • 2 cups basil
  • 7 cloves of garlic
  • 1 jar of artichoke hearts (14.5 oz)
  • 1/2 lemon
  • 1/4 cup pine nuts
  • 2 tbsp olive oil
  • 1 lb ground sirloin
  • 1/2 lb cheese (I did a mozzarella and provolone blend)


  1. Preheat oven to 350 degrees
  2. Cut spaghetti squash in half and bake until the outside is soft and you can scrape out the squash in strands
  3. While baking start the pesto
  4. Add the basil, garlic, half of the artichoke hearts, lemon, pine nuts, and olive oil in the food processor
  5. blend on low until the pesto is smooth
  6. Brown the meat in a frying pan
  7. After the squash is cooked, remove from oven and scrape squash out with a fork into a casserole dish
  8. Add beef, pesto, the rest of the artichokes, and half of the cheese
  9. Stir until thoroughly mixed
  10. Pour the rest of the cheese as a top layer
  11. Cover the dish with aluminum foil
  12. Bake for 20 minutes
  13. Remove the foil and crank the heat up to broil and bake for another 7-10 minutes until cheese has browned
  14. Take out of the oven and enjoy!!