If you're craving a warm bowl of pasta with the cooler weather, try this variation and nix the noodles! Squashes are in season right now so they are cheap, too. I like cheap. Can you see the steam rolling off this dish? I burned my mouth soooo bad!
1 medium spaghetti squash for every 2-3 servings
1 pound ground game or beef, browned
32 ounces crushed tomatoes
6 ounce can of tomato paste
1 bell pepper, finely chopped
1 small onion, finely chopped
2-4 cloves of garlic, minced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon red chili flakes
salt and pepper to taste
coconut or olive oil
Squash-preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out seeds with a spoon. Season with salt and pepper. Drizzle pan with enough olive oil to coat the bottom and place squash skin up. See below. Bake for 1 hour, give or take. This depends how crisp you like your squash.
Sauce-heat about a tablespoon of coconut or olive oil in a stockpot. Add chopped pepper, onion, garlic, and whatever other vegetables you have around and saute. Add the ground meat, tomatoes, and rest of the seasonings to the stockpot and simmer at least 60 minutes.
Remove squash from oven and allow to cool enough to handle. Scoop squash out with a spoon and top with sauce. If you do dairy, maybe a little Parmesan cheese?