1 spaghetti squash
1/4 teaspoon of basil
1/4 teaspoon of thyme
1/4 teaspoon of parsley
1/4 teaspoon of oregano
1/2 teaspoon of salt + 1 pinch
1/2 teaspoon of black pepper + 1 pinch
1 teaspoon of olive oil
1 container of sliced mushrooms
1/2 of a white onion, sliced
2 tablespoons of minced garlic
1 pound of ground beef
1 can of tomato paste
1 can of diced tomatoes
Preheat the oven to 400 degrees
Using a large knife and a firm hand (Ladies, I let my husband do this one and I’m an avid CrossFitter) slice your spaghetti squash in half, hot dog style or “long ways” if you’re from the South.
Using a spoon, clean out all the seeds from the squash halves. Rub the edges thoroughly with a pinch of salt, pepper and olive oil.
Place the squash halves flat against a baking sheet and bake in the oven for 20-30 minutes or until the squashes are soft to the touch. When you remove the squashes from the oven, allow them to cool before attempting to clean them out.
In a large skillet over medium to high heat, brown your ground beef. Once you’ve completed this step, use a strainer to drain the excess grease off the beef before returning it to the skillet.
Add onions and garlic to the meat mixture and sauté for five minutes or so, until the onions are translucent.
Add in your diced tomatoes, tomato paste and seasonings. Stir well and reduce the sauce to a simmer.
Add in the mushrooms before placing a lid on the pan. Allow the mixture to simmer for about ten minutes.
Once your squashes are out of the oven, use a large spoon to “clean them out”. This is similar to cleaning out a pumpkin and should yield several cups full of “noodles” depending on the size of your squash.
You can complete this recipe in whatever fashion you prefer — some families keep the noodles and sauce separate whereas others (like us) mix it all in one large container together.
Source: Paleo Recipes for Kids