Ingredients

• 1 large spaghetti squash
• 2 T olive oil
• 1 small white onion, sliced into strips
• 8 oz portobello mushrooms, sliced
• 1 t fennel seed
• 1 t garlic, minced
• 4 T fresh basil, chopped + divided
• 1 T dried oregano
• 1/2 t red pepper flakes
• 1 t sea salt
• 1 lb. grass-fed ground beef

Instructions

• Preheat oven to 400°F. Slice spaghetti squash in half lengthwise and scoop out seeds with a large spoon.
• Place spaghetti squash in a pan with enough water to cover the bottom of the pan. Transfer to oven. Bake 35-45 minutes depending on size of squash. Most squash will be ready around 40 minutes.
• In the meantime, in a large skillet begin to brown the beef over medium heat, breaking it up in the pan.
• Once beef starts to brown, add in mushrooms and onions. Continue to break up any large pieces of beef. Cook 10 minutes.
• Stir in oregano, 1/2 of the basil, fennel seed, red pepper flakes, sea salt and garlic. Allow to cook until mushrooms and onions are tender and beef is cooked through, about 10 minutes.
• Carefully remove from the oven and set squash on a separate plate using tongs.
• Use tongs to hold squash and a fork to scrape out squash into a bowl forming the “spaghetti” noodles. Stir in olive oil to coat. Season with sea salt to taste.
• Serve beef mixture over the top of noodles or stir to incorporate. Top with the rest of the fresh basil.

Author: Jennafer Ashley