Spaghetti Squash for Dinner
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Friday night, when Pete wanted pasta, and since I don’t eat that stuff, I made my own healthier version!
Simply cut the spaghetti squash in quarters and scoop out the seeds. Lightly coat with olive oil and sea salt. Roast at 350 for an hour. Test with fork to see if squash scrapes out easily. If not roast for another 10 minutes and test again.
Brown organic ground beef (or ground turkey) in pan. Season with oregano, basil, sea salt, fresh garlic, and pepper. Puree quart of freshly canned garden tomatoes in blender. Heat on stove with about a tablespoon of fresh garlic, sea salt, pepper, oregano, and basil.
Once spaghetti squash is cooked, use fork and scrape out strings. Place in bowl and add about 3 ounces meat, and 1/2 cup sauce. Garnish with a bit of freshly grated parmesan and enjoy!!!
