Spaghetti squash is a delicious and healthy alternative to traditional pasta. This Paleo-friendly recipe combines roasted spaghetti squash with a flavorful meat sauce, making it a satisfying and nutritious meal.

Ingredients: 1 medium spaghetti squash. 1 lb ground beef or ground turkey. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 can 6 oz tomato paste. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil. Fresh basil leaves for garnish optional.

Instructions: Set the oven's temperature to 375F 190C. Scoop out the seeds and membranes after cutting the spaghetti squash in half lengthwise. Squash halves should be placed on a baking sheet, cut side down. Roast the squash for 40 to 45 minutes, or until it's soft and easily shredded with a fork, in a preheated oven. Take it out of the oven and allow it to cool a little. Heat the olive oil in a big skillet over medium-high heat while the squash roasts. Add the chopped onion and minced garlic, and cook for two to three minutes, or until they are transparent. When the ground beef or turkey is added to the skillet, cook it until it is thoroughly cooked and browned. As it cooks, break it up into smaller pieces. Add the dried oregano, dried basil, dried tomatoes, tomato paste, salt, and black pepper and stir. To allow the flavors to meld, lower the heat to low and simmer the sauce for ten to fifteen minutes. After the spaghetti squash cools slightly, scrape the flesh into spaghetti-noodle-like strands using a fork. Transfer the spaghetti squash onto plates, then pour the meat sauce over it. If desired, garnish with fresh basil leaves. Savor your Meat Sauced Paleo Spaghetti Squash!