2 medium spaghetti squash
1 Tbsp olive or avocado oil
1 onion diced
2 cloves garlic minced
1 lb. grass-fed, finished beef or organic ground chicken
2 cups organic diced tomatoes (I used fire roasted)
1 8 oz. can organic tomato sauce
1 tsp. Italian seasoning or Pizza Spice which is what I used
Sea salt, pepper and any other seasoning you like. I also used Chili lime spice
2 Tbsp. grated Parmesan cheese
1/2 cup shredded Mozzarella cheese to top it
Roast spaghetti squash until tender. See Roasted Vegetables recipe for instructions.
Heat oil in a large pan over medium heat and saute onion and garlic until fragrant. Add ground meat. Break up and cook until done. Drain any excess fat if necessary. Stir in tomatoes, tomato sauce, seasonings and Parmesan. Mix well.
Remove squash and scrape out strands of spaghetti into a large bowl with a fork.
You can either layer it - putting some of the meat mixture on the bottom of a 9X13 baking dish that's been sprayed with spray oil and then a layer of the squash and repeat, topping with the shredded mozzarella or
You can do it as I did and mix the tomato-meat mixture with the squash - mix well. Pour into the prepared baking dish and top with mozzarella.
Bake covered with foil at 350 for about 20 minutes or until cheese is melted. ENJOY!