Weeknight Italian Dinner

Ingredients:

• 1 large spaghetti squash

• 1 pound grass fed ground beef

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh rosemary, chopped

• 1/4 cup fresh parsley, chopped

• 2 tablespoons tomato paste

• Salt and pepper, to taste

• Grated Parmesan cheese (optional)

• Olive oil

Instructions:

1. Prepare Spaghetti Squash: Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and bake for 30-40 minutes, or until the flesh is easily pierced with a fork. Once cooled, use a fork to scrape out the squash strands.

2. Brown the Beef: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.

3. Add Aromatics and Tomatoes: Add the chopped onion and minced garlic to the skillet with the beef and cook until the onion is soft. Stir in the diced tomatoes and tomato paste. Season with salt and pepper.

4. Simmer: Let the sauce simmer for about 10-15 minutes to allow flavors to meld.

5. Add Herbs: Stir in the chopped rosemary, thyme and parsley.

6. Combine: Toss the spaghetti squash strands with the beef sauce.

7. Serve: Serve hot, garnished with grated Parmesan cheese if desired.