This spaghetti recipe from women's lifestyle blogger Dannielle of Strangekitty is perfect for a Paleo and gluten-free diet.
2 pounds of ground beef
½ large spaghetti squash, de-seeded (scrape it out with a spoon)
1 small can tomato paste
Handful of fresh basil
1-2 heads of garlic
1 chopped white/yellow onion
Mozzarella cheese (optional)
Directions: Preheat your oven to about 350 degrees. Place the squash half face down on a greased roasting pan. Stick it in the oven for about 30-45 minutes until fork tender. (You want to be able to shred it with a fork. Don't let it get mushy!)
While that's baking, brown your beef and onions. Crush all the garlic cloves and throw it in with the beef. Add tomato paste and the basil, salt, and pepper. Let it all simmer for about 20 minutes.
Shred the squash. (Let it cool down a bit. Blazingly hot squash leaves can leave burn scars!) Place a pile on each plate, serve with meat sauce over the top, and garnish with cheese and basil.
Photo credit: Strangekitty
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