Spaghetti Squash with Veggie + Meat Sauce

Ingredients:

• 1 spaghetti squash

• 1 can tomato sauce (I use Pastene oven ready tomatoes)

• 1 TBSP avocado oil

• Olive oil spray

• 1 lb. lean ground beef

• 1 green pepper, diced

• 1 clove of garlic, minced

• 1/2 white onion, diced

• 1 bag of spinach

• Salt + pepper to taste

Directions:

For the spaghetti squash:

1. Preheat oven to 350.

2. Form a dotted line with knife punctures along two sides of the spaghetti squash - lengthwise (where you will eventually cut the squash through 2 equal halves).

3. Microwave (whole, only with small dotted line cuts) spaghetti squash for 5 minutes. Take out and let cool. Once cool, easily cut through the dotted line so you have 2 equal halves of spaghetti squash.

4. Spoon out the excess “pulp” and seeds in the middle of the squash.

5. Spray olive oil spray on open halves and add salt + pepper.

6. Place spaghetti squash halves face down and bake for 40 minutes. Take out of the oven and easily shred spaghetti squash with a fork.

For the sauce:

1. In a deep skillet heat 1 TBSP of avocado oil brown 1 lb. of ground beef with onions and garlic. Add in one diced green pepper until slightly tender.

2. Add 1 can of Pastene oven ready tomatoes (tomato sauce of your choice). Cook for 15-20 minutes on a medium heat stirring frequently.

3. Add in 1 bag of spinach.

4. Add in spaghetti squash and mix through.