SPAGHETTI SQUASH WITH CHIPOLTE MARINARA MEAT SAUCE
2 medium sized spaghetti squash
3 tsp. grapeseed oil
1 yellow onion
2 garlic cloves; minced
1 red bell pepper
1 medium-sized eggplant, diced
2 cups chopped mushrooms
1 lb. extra lean organic/grass fed ground beef (options: bison, ground chicken/turkey)
1 can (28 oz) crushed tomato (or 2 14.5 oz. cans)
2 Tbsp. tomato paste, preferably salt free
2 chipolte chili peppers in adobo sauce, minced
2 tsp dried Oregano
1 tsp cumin powder
¼ tsp black pepper
¼ tsp sea salt or pink Himalayan salt
¼ cup roughly chopped fresh basil
¼ cup grated parmesan cheese
Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise, scoop out seed and brush flesh with 1 tsp oil. Place squash halves on baking sheet, cut sides down, and cook until tender, about 40 minutes. Scrape out flesh into strands with tines of fork. Faster version: Prepare in microwave by placing halves flesh-side down in microwave-safe container and heat for about 10 min or until tender.
Heat remaining oil in a saucepan or large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic, red bell pepper, eggplant and mushrooms; cook until vegetables have softened, about 3 minutes. Remove vegetables from pan and place ground meat in skillet. Cook until no longer pink, about 5 minutes. Return vegetables to pan along with crushed tomatoes, tomato paste, chipotle chili peppers, oregano, cumin, pepper and salt. Simmer mixture about 10 minutes. Stir in basil.
Serve squash topped with meat sauce and a sprinkle of Parmesan.
Serves 4 large servings or 6-7 smaller servings.