1 whole spaghetti squash

Olive oil

Dash cinnamon

1 lb. very lean ground beef or turkey

1/2 onion, diced plus any other additional veggies that you prefer, like mushrooms & peppers

1 large jar spaghetti sauce (look for a version that contains minimal ingredients)

2-3 cloves minced garlic

Basil

Oregano

‍

Preheat the oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place the cut sides up on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and a dash of cinnamon. Place in the oven and bake for 45 minutes or until the squash is tender and stringy.

‍

While the squash is baking, heat brown the ground beef with the onions and other veggies in a large pan with a little olive oil. Drain the beef if necessary, then add the garlic and saute for another 3-4 minutes. Pour in the whole jar of sauce, stirring to combine. Season with basil and oregano to taste. Simmer covered until the squash is finished cooking, stirring occasionally. 

‍

Using a fork, shred the fleshy part of the squash until you have stringy pieces. Serve about 1 cup of the spaghetti squash with a good helping of sauce on top. Sprinkle with Parmesan cheese if desired. 

‍