Beef Picadillo with Spaghetti Squash

Ingredients:

• 1 spaghetti squash (about 1 kg)
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 450 g of ground beef
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 can (400 g) of canned chopped tomatoes with chili peppers
• 1/4 cup raisins
• 1/3 cup pimento-stuffed olives, halved
• 1/3 cup coarsely chopped fresh cilantro

Preparation:

1. Cut the pumpkin in half lengthwise and remove the seeds. Place the pumpkin in a large microwave-safe bowl with 2 tablespoons of water. Cover with plastic wrap and poke a hole in the wrap to allow steam to escape. Microwave until the pumpkin is tender, 15-17 minutes.
2. Remove the film and let the pumpkin cool slightly. Use a fork to separate the flesh into strands. Transfer to a colander and sprinkle with salt and black pepper. Leave in the colander.
3. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and a large pinch of salt; cook, stirring frequently, until the onion is soft, about 5 minutes.
4. Increase the heat to high and add the beef, season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until darkened, 3-5 minutes. Add the tomato paste and cumin; cook for about 2 minutes. Add the tomatoes, raisins, and 1/2 cup of water.
5. Bring to a boil, then reduce heat and simmer until the sauce thickens, about 8 minutes. Add the olives and half the cilantro. Season with salt and pepper to taste.
6. Gently press the spaghetti squash to remove excess liquid, then divide among plates. Top with picadillo and sprinkle with the remaining cilantro.