(Serves 4-6)
Medium Spaghetti Squash, washed, cut in half and cleaned
Olive Oil or Ghee
Real Salt & Fresh Cracked Pepper
Sauce:
1 lb Ground Beef from grass-fed cows
1 cup diced white Onion
2 cups Mushrooms, cleaned and sliced
1 cup salt-brined Olives, sliced
1 28 oz can organic Muir Glen Fire Roasted Crushed Tomatoes
2-3 tbl organic Tomato Paste
Oregano sprigs
Real Salt & Fresh Cracked Pepper
Oil, salt and pepper cut edges of squash and bake on cookie sheet for 45 min on 425F. Cover with parchment paper if edges start to burn.
Meanwhile, brown ground beef over med-high heat in frying pan. Add onion about halfway through. Lightly drain excess oil.
Add mushrooms and olives. Salt, pepper and cover with lid over medium heat for 5 minutes. Stir. Leave for 5 more minutes.
Add tomato paste and stir.
Add crushed tomatoes and stir.
Bring to slow simmer. Add oregano sprigs and cover for 15-20 minutes while squash finishes.
Remove squash from oven, let cool slightly.
Use two forks to remove squash flesh and place on plates.
Top with meat sauce.
Add shredded raw goat/sheep cheese if desired.
Note: You can add crumbled leftover liver and any leftover onion/fig mixture to this sauce to deepen the flavor! Just run a knife through the onions to make them bite-sized before adding to browning meat (and leave out the diced onion called for in the recipe).