This recipe rocks!
It was given a gold star by the husband who is a big pasta fan...........even though it has none! The pasta is replaced with spaghetti squash. When cooked to just the right tenderness, the texture is pretty darn satisfying under your meat sauce.
1 large spaghetti squash
1 lb. Natural ground beef (try to get organic or hormone free)
1 sm. onion, chopped
couple of cloves of garlic, chopped
1 tbsp olive oil
1 14 oz can diced fire roasted tomatoes
1 8 oz can tomato sauce
*lots of dried oregano (to taste)
*lots of onion powder
*lots of garlic powder
1/4 tsp cayenne pepper
pinch of dried rosemary
1 tsp sea salt
pat of butter
Slice the spaghetti squash in half and scoop out the seeds and toss. Hold half of the squash on its end inside of a bowl and use a fork to scrape the strands loose form the skin. keep scraping until you get as much out as you can. Repeat with other half. Toss the shells. Toss with a small pat of butter.
Serve like pasta, pouring the sauce on top, sprinkle with dried parmesan (optional).