1 medium spaghetti squash to yield about 3 cups cooked spaghetti squash
1 lb. ground beef, preferably 100% grass-fed and organic
1 medium onion, chopped
2 cups tomato sauce
1 tablespoon dried oregano
salt and pepper, to taste
Cook the spaghetti squash using your favorite method (I find the easiest way is to cook it whole in the crockpot; see the instructions for that here). Otherwise, you can cut it in half and bake it in the oven. Once the squash is cooled enough, use a fork to scrape out out “spaghetti” strands. You should have about 3 cups of cooked squash for this recipe.
Next, heat a large non-stick skillet with about two tablespoons of water. Add the onion and cook until softened, about 3 minutes. Add the ground beef and cook over medium heat. Use a wooden spoon to break up the pieces so it gets cooked all the way through.
Add the tomato sauce, oregano, salt, and pepper to the skillet and stir to combine.
For the last step, stir in the cooked spaghetti squash and stir until all the ingredients are combined.