Baked Spaghetti squash

Once upon a time I loved baked spaghetti. But ever since I cute grains (most of them...I still love some oatmeal at times) out of my diet I haven't been able to have it. So this is my new paleo spin on baked spaghetti.

Baked Spaghetti Squash

1 large Spaghetti squash
1 lb ground beef
2 beefsteak tomatoes, sliced
Fresh basil
2 Tbsp Italian Seasoning
15 oz can Tomato Sauce
salt & pepper

Cook your spaghetti squash. There are lots of options for this (search on pinterest) but I like to roast mine. Cut it in half, scoop out the seeds, brush it with olive oil and sprinkle with garlic powder, salt, and pepper. Put them on a baking sheet cut side up and cook at 375 for an hour. When it's done and cooled use a fork to scrape out the squash. It really is easy, promise :) I was intimidated by spaghetti squash for years but once I did it I was pleasantly surprised at how easy it is!

Okay, so now you have your spaghetti squash. Set it aside and cook your ground beef, seasoning it with 1 Tbsp Italian seasoning.

Mix together the cooked ground beef, spaghetti squash, and tomato sauce in a big bowl then pour into a 9x13 baking dish. Top with your sliced tomatoes and basil. The sprinkle 1Tbsp of Italian seasoning over all of it. If you want you can also top this with cheese if you're not doing Paleo or Whole30. I will usually put parmesan cheese over one half for my kiddos.

Bake at 350 for 30 minutes.

Enjoy!