Squash that spaghetti!

I made my first paleo version of spaghetti tonight.

It was a success!!! The squash was surprisingly a great substitute for noodles. So happy, spaghetti is such a delicious dish. 

Preparing the squash
Preheat oven to 475 degrees. Cut squash in half (lengthwise).

Gut out the seeds. Place cut-side down in a baking dish. Cover with foil (important, helps it get soft) and bake for 45 minutes. Turn over after 45 minutes, add about 1/2 inch of water and cook for 10-15 more. When it’s done, fill the dish with a little bit more water and fork the squash out of the shell and into the dish. Using a fork, separate the pieces of squash.

Ingredients for sauce: (please feel free to experiment here, I added broccoli)

1 lb ground beef (I made meatballs, but regular “meat sauce” style works too!)
1 small onion, chopped
1 garlic clove, minced
1 T extra virgin olive oil
1 14 oz can diced or crushed fire roasted tomatoes
1 8 oz can tomato sauce
2 tsp dried oregano
pinch of dried rosemary, optional
1/4 tsp cayenne pepper or red pepper flakes
1 tsp sea salt

Heat the olive oil and brown the ground beef, onions, and garlic over medium heat. Add all the remaining ingredients. Bring to a bubble, partially cover and simmer on low heat for 35 minutes.

Place sauce over your noodles and ENJOY!

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