40 minutes

• 1 Spaghetti Squash
• 1 can Crushed Tomatoes or 1 jar Tomato Sauce
• 1 Onion, chopped
• 2 Carrots, chopped
• 2 Celery Stalks, chopped finely
• 1 pack Ground Beef, thawed
• 3 Tbsp Olive Oil
• 3 cloves Garlic, sliced very thinly
• Sea Salt and Pepper

Preheat oven to 350 degrees. Use fork to stab holes all over squash. Place on baking sheet and cook 1 hour, or until soft.

 Heat 2 tablespoons oil in large pot over high flame until hot. Add onions, carrots, and celery, and season with pinch sea salt. Cook 10 minutes, stirring occasionally. Add ground beef, season with pinch salt, and stir. Cook  7 minutes until browned and almost all moisture is gone. Add garlic, stir, and cook another 3 minutes. Add crushed tomatoes or tomato sauce and pinch sea salt. You can also add splash red wine and/or milk, if you have them on hand. Bring to simmer and reduce heat to low. Cook 30 minutes, stirring often, until sauce thickens. Season with more sea salt and pepper, to taste.

Cut squash in half and scoop out the seeds. Scrape the inside flesh with a fork to resemble spaghetti. Divide between 2 plates and top with the Bolognese.