Spaghetti Squash Bolognese

Looking for a comforting meal that's easy to whip up, is nutritious and tastes amazing? Then keep scrolling! I live for comfort foods when the temperatures drop, but also ones that make me feel good and don't sacrifice my health or hard work! I always opt for clean, organic (when possible) and whole food ingredients...so here is one of my fall favorites!

Ingredients:

• 1 spaghetti squash

• About 1/2 lb ground beef (you can also use turkey, chicken, etc.)

• 2-3 cloves fresh garlic, chopped or minced

• 1/2 cup shiitake mushrooms, chopped

• 1/4 cup white onion, chopped

• Optional: 1 stem fresh rosemary

• Spices: pink Himalayan salt, oregano, garlic powder

• 1/2 cup tomato sauce of choice 

• Avocado oil

Instructions:

• Preheat oven to 425F

• Cut spaghetti squash long ways and polk a few holes through the skin using a fork. Drizzle the inside with avocado oil and pink Himalayan salt. Flip the squash face down (skin up) on a baking sheet and roast for about 40-45 minutes until the edges are golden brown and the squash softens.

• Sauté garlic in avocado oil for about 2 minutes then add onion and mushrooms. Continue to sauté for about 2-3 minutes, then add ground meat. Using a silicone spatula, mix and chop the meat as it cooks through for bout 4 minutes or so until the meat isn't red anymore. 

• Optional step: turn the fire off and add fresh rosemary to the center of the skillet, covering it with the bolognese mixture. Let the flavor of the rosemary absorb for a few minutes.

• When the squash is ready, let it cool. Using a fork, shred the inside and transfer to a bowl.

• Remove the rosemary and add the squash to the bolognese skillet. Add sauce and spices and let simmer on low heat for about 2 minutes.

• Enjoy! I store leftovers in the refrigerator for about 3 days and reheat on a skillet.