Spaghetti Squash Spaghetti. AKA: Squa-ghetti

by Dr. Peggy Malone

Spaghetti Squash

Spaghetti SquashIngredients:

  • 1 spaghetti squash
  • 1 lb grass fed ground beef
  • 1 jar organic tomato sauce
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • pinch of sea salt


  1. Preheat oven to 375 degrees
  2. Wash and rinse the spaghetti squash
  3. Cut it in 2 lengthwise (be careful…you may have to wrestle with it a bit)Cut Spaghetti Squash
  4. Scoop out the seeds with a spoon
  5. Place the 2 halves cut side down on a cookie sheet
  6. Bake the squash for 35 to 40 minutes
  7. While the squash is baking, brown the ground beef. Drain off the fat and add onion and garlic until aromatic
  8. Add the tomato sauce and let it simmer until the squash is cooked
  9. Allow the squash to cool for 10 to 15 minutes and then use a fork to scrape out the strands of the spaghetti squash.
  10. Use the squash as you would pasta and pour the meat sauce over it.

Spaghetti Sauce