Whole30 Spaghetti Squash

Ingredients

Method

1. Poke several holes in the skin of the spaghetti squash with a sharp knife. Microwave for 5 minutes to soften.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Rub the inside with olive oil (2 tbsp), then season with salt (½ tsp) and black pepper (¼ tsp). Place cut side down on a baking sheet lined with parchment paper. Roast at 400°F for 40 minutes.
3. While the spaghetti squash is cooking, heat a large skillet over medium-high heat. Add olive oil (1 tbsp) and garlic (4 cloves), cooking for 1 minute until fragrant. Stir in the sweet onion (1 medium) and cook until soft and translucent.
4. Add the ground Italian sausage (0.5 lb) and ground beef (0.5 lb), plus the remaining salt (½ tsp) and black pepper (¼ tsp). Cook until browned, breaking it up with a wooden spoon.
5. Stir in the tomato paste (6 tbsp), fire roasted diced tomatoes (28 oz can), oregano (1½ tsp), thyme (½ tsp), and fresh basil (½ cup). Mix until the tomato paste is fully incorporated.
6. Reduce heat to low and let the sauce simmer for 30 minutes, stirring occasionally, until thickened.
7. Once the squash is roasted and cool enough to handle, use a fork to scrape it into noodle-like strands. Keep cut side down on the baking sheet until ready to serve to continue steaming.
8. Serve a generous amount of the meat sauce over the roasted spaghetti squash strands. Garnish with extra fresh basil if desired.