Spaghetti Squash With Marinara

This recipe came out surprisingly delicious.

– Spaghetti squash

– 1 can diced tomatoes

– 2 cups mushrooms

– 1 bell pepper; any color

– 1 tbsp. of chopped habanero in Adobe sauce

– 1 pound ground beef/chicken/turkey

– 1 cup chopped onions

– 1/2 cup tomato paste

– 3 table spoons olive oil

First, cut the squash in half. Empty seeds and add a table spoon of olive oil, tsp salt and tsp pepper, to each side, cover with aluminum foil and bake at 400 degrees for about 1-1:30, depending on size. You can tell if it’s cooked by simply using a fork and pulling the squash out.

Brown ground meat with the onions. Once the meat is cooked add tomatoes, tomato paste, mushrooms and bell peppers. Add about 1/2 cup of water and simmer. You want the sauce to be very thick because the squash has a lot of water in it naturally. Simmer for 25-30 min on low.

When the sauce and squash are both done, mix them together, add 1 tbsp. olive oil, cover with a paper towel and place the lid on it. Summer on low for 25 min.

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