Spaghetti Squash with Paleo Meat Sauce Recipe

Recipe Ingredients for Spaghetti squash with paleo meat sauce

6	cups (cooked qty) spaghetti squash
2	portions 85% lean ground beef
3/4	onion, diced
2	garlic cloves, chopped
2	tablespoon extra-virgin olive oil
3/4	cup sliced mushrooms
1	zucchini, diced
1	red bell pepper, chopped
14 1/2	ounce crushed tomatoes
2	tbsp fresh basil, chopped
1	tsp oregano
1	tsp crushed red pepper

Recipe Directions for Spaghetti squash with paleo meat sauce

1. Preheat oven to 400 degrees F (200 degrees C).
   
2. Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
   
3. While squash is baking, heat 1 tbsp olive oil and cook and stir ground beef, onions and garlic in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
   
4. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, red bell pepper, crushed tomatoes, basil, oregano and crushed red pepper. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
   
5. Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 6 plates. Top each serving with a generous amount of meat sauce.
   

Enjoy!