Name: Roasted Squash Spaghetti
Ingredients: 1 large spaghetti squash cut in half and baked at 400 for 1 hour; 2 Tbsp butter, ghee, bacon fat, duck fat or coconut oil; 1 lb pork sausage, grass fed ground beef, or ground turkey; 1 onion, 1 bell pepper, 2 celery stalks, 2 carrots chopped small; 2 cloves garlic; 1 handful parsley and/or fresh basil; 1 cup bone broth, red wine or filtered water; 14-16oz tomato sauce or chopped tomatoes; dried oregano, sea salt, and dried red pepper flakes; Parmesan cheese

1 large spaghetti squash cut in half and baked at 400 for 1 hour
2 Tbsp butter, ghee, bacon fat, duck fat or coconut oil
1 lb pork sausage, grass fed ground beef, or ground turkey
1 onion, 1 bell pepper, 2 celery stalks, 2 carrots chopped small
2 cloves garlic
1 handful parsley and/or fresh basil
1 cup bone broth, red wine or filtered water
14-16oz tomato sauce or chopped tomatoes
dried oregano, sea salt, and dried red pepper flakes
Parmesan cheese

Cut the squash in half, clean out seeds and rub with olive oil
Bake face down at 400 for 1 hour
Start to brown the onion and meat in fat of choice on med
When meat is brown add in vegetables chopped very small
After 5-10 minutes when veggies are soft, add dried oregano and garlic
Do not burn garlic, immediately add broth or water and tomatoes
Simmer gently for 30 minutes and then add fresh herbs
Season with sea salt and fresh pepper
Pull out squash and let cool slightly
Run a fork in the cavity to pull out "noodle" like threads
Top with loads of sauce and fresh grated parmesan cheese