~serves 4, Paleo & Gluten Free
- 1 lb lean ground beef (85% or higher)
- 1 medium yellow onion, finely chopped
- 1, 6 oz cans of tomato paste
- 1 can of diced tomatoes (low-sodium)
- 2, 15 oz can of tomato sauce (low-sodium)
- 2 TBSP Italian seasoning
- 1 TBSP dried oregano
- 2 TBSP garlic powder
- 1 TBSP onion powder
- ½ TBSP dried basil
- ¼ teaspoon ground cayenne pepper
- ¼ cup extra-virgin olive oil
- 1 medium spaghetti squash
Start by frying the ground beef and chopped onion in a large skillet over medium heat. While the meat is cooking, prepare the spaghetti squash by washing the exterior and then poking a few holes in the squash to help relieve pressure as it cooks. Place the squash into the microwave and cook for 6 minutes. Meanwhile, place all the remaining ingredients (tomato paste through olive oil) in a medium saucepan and cook over medium heat, stirring occasionally. Continue to brown the ground beef and chop into small chunks. Rotate the squash 180 degrees in the microwave and cook for an additional 6 minutes. The exterior should be somewhat soft and flexible when the squash is done. Once the squash is cooked, cut it down the center lengthwise and let it cool for 10 minutes. Continue to simmer the sauce over low heat. Once the ground beef is fully browned and cooked, drain any grease and add it to the saucepan and leave the burner on low heat with a lid over the sauce.
After the 10 minutes of cooling time, scoop out the seeds from both sides of the squash. You will most likely get some of the “spaghetti strings” as well in order to get rid of all of the slimy seeds. Next, take a fork and pull out the spaghetti strings by running the fork down the inside walls of the squash. You will pull the fork down from the top to the bottom "boat" part of the squash half. If you have never seen this done before I suggest looking it up online. Once you have scraped out all of your spaghetti squash you are ready to eat! Simply plate out a portion of the “spaghetti” and spread the sauce over top. Enjoy!