Spaghetti Squash with grass-fed beef and garlic tomato sauce

Perfect gluten free recipe!

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Ingredients

• Spaghetti squash

• 1 Tablespoon olive oil

• ½ teaspoon french gray salt, fine

• ½ teaspoon ground pepper

• 1 pound ground beef, browned

• small onion

• green pepper

• 1 -15 oz can tomato sauce

• ½ teaspoon french gray salt, fine

• 2 teaspooon ground garlic

• fresh basil and oregano

• ¼ cup shredded sheep cheese, such as pecorino

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Instructions

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper and drizzle with olive oil Sprinkle the cut sides of the squash with salt and pepper. Place cut side down on the parchment paper. Roast for 30-40 minutes until soft.

2. Brown the ground beef in a skillet. Add onions and green pepper. Continue cooking until tender.

3. Add salt, pepper and ground garlic

4. Add tomato sauce fresh basil and oregano and simmer for 15 minutes

   When the squash is done, remove from oven and let rest for 5 minutes. Scrape strands into a large bowl. Add the meat sauce and top with grated sheep cheese.

5. Drizzle with olive oil and toss well

Serves 2

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