Spaghetti Squash

To start, cut your squash in half lengthwise. This is definitely the hardest part of making spaghetti squash.

Remove the seeds.Drizzle the cut sides with olive oil and season with salt and pepper. Flip the squash cut-side down on a baking sheet.

Pop it in a 400°F oven for 40 minutes. Over-roasting can lead to soggier “spaghetti”, so it’s best to keep a close eye on the squash.

Shred it! When it’s ready, let cool slightly before creating "spaghetti" with your fork.

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1. While your spaghetti squash is cooking. Heat a large skillet to medium high heat. Add olive oil, add small diced onions. Saute for 10 minutes, until slightly caramelized.
2. Add minced garlic, saute for 30 seconds.
3. Add in lean ground beef and cook until no more pink, about 6-8 minutes.
4. Add in basil, oregano, paprika, parsley, cumin, rosemary, ground cinnamon, salt & pepper. Stir to combine everything.
5. Add in crushed tomatoes and diced tomatoes. Bring to a boil and simmer for 15-20 minutes to let all the flavors combine.
6. Serve over Spaghetti Squash Noodles in a plate or use the spaghetti squash as a bowl.