Spaghetti Squash Spaghetti

Sometimes you just get some cravings; lately mine are mexican food and stuff with tomatoes in it like pizza, spaghetti, etc. I had a delicious meal and it was paleo. try it!

Ingredients: preheat oven 350 degrees
spaghetti squash
1lb ground beef
1fresh tomato
1 regular can diced tomatoes (no salt added) *drain the juice if don't want runny spaghetti, as mine was
1/2 onion
3 cloves garlic
dash of oregano
Marinara sauce -mine is Pomi marinara and it comes in a small box - super yummi! I also used this to make my pizza with a few posts back.

Cut the spaghetti squash in half. If you cut it long ways then you will get smaller spaghetti strands when it's done. If you cut it short ways they will be longer. Either way doesn't matter. Put some foil down on a baking sheet; dribble olive oil on the foil. Place the squash face down, and put it in the oven for about 35 minutes. You can check it's readiness by taking it out of the oven, and with a fork see if the squash strands easily poke away. You do not want it to be mushy, and you do not want it to be hard - just like normal spaghetti.

OR. you can cut it in half (short ways), take out the seeds, put the squash face down in a bowl, add 1 TBS. water, and cover with saran wrap to steam for 6 minutes or so until soft.


Next, brown your beef on medium heat. Once brown, I added the garlic first, then sauce, then diced canned tomatoes, then fresh tomato. I added the onion last because I liked that raw taste. You can add it first to cook it more thoroughly. This doesn't take much time, so you might want to start it about 15 minutes after you put the squash in the oven.