Spaghetti Squash SpaghettiRecipe by Chef Michael Williams

Directions

1.  Preheat a large frying pan on medium-high heat, add a little oil and then add the ground meat. Cook in 2 or 3 batches if necessary so that you do not overload the pan. Once the meat is nicely browned set aside.
2.  Now preheat a large pot on medium heat and add some olive oil and then the onions. Sauté for 3 minutes and then add the garlic and sauté for 2 minutes more.
3.  Add the tomatoes, salt, oregano, paprika, and broth or water, stir well and bring to a simmer. Reduce to low and simmer for 60 – 90 minutes.
4.  Preheat oven to 375° F.
5.  Carefully cut the spaghetti squash in half lengthwise, scrape out the guts with a spoon and then place cut side down on a baking tray and into the oven. Bake about 45 minutes or until the flesh is tender.
6.  Let the squash cool a little and then scoop the flesh from the stem end to the other end with a fork or spoon.
7.  Add to a mixing bowl and toss with desired amount of sauce and serve.
8.  Top with fresh parmesan cheese if desired.