Paleo Spaghetti with Meat Sauce!!

I made this delicious "paleo" spaghetti tonight, and it was the perfect end to a beautiful Monday in Dahlonega. (However, if your Monday WASN'T quite so stress-free, this is the perfect remedy for a good ol' case of the Mondays.)


First, start with a fresh spaghetti squash. (Kroger usually has some good ones. I haven't had much luck finding them at Wal-Mart).


Next, you are going to have to cut the squash in half. This is a pretty daunting task, considering the size and width of the squash. So...
Step One: Gather your wits about you
Step Two: Let the squash know who is boss (possibly with a menacing stare-down)
Step Three: Repeat: "This squash ain't got nuthin' on me!"
Step Four: Brace yourself.
Step Five: OK, cut the darn thing already :) Watch your fingers!!


Bake your squash open side-down on a cookie sheet for 45 minutes at 375 degrees. When it comes out, it will be HOT!! Wear oven mitts, and ever-so-carefully claw out the squash with a fork. It should come out easily in noodle-like strands. However, it will probably burn you through your oven mitts, so be warned. If you want, you can wait until it cools to claw it out, but I like eating it warm right out of the oven.


While your squash is baking, cook your ground beef for the meat sauce. Add any italian spices you like. OR make your own meatballs if you like those better.


Serve your squash into a bowl, and top with diced tomatoes, basil, oregano, and other italian herbs or spices. Add as much tomato and meat as you like.


Stir and enjoy!!! (Preferably with your feet up and a good book to combat the Monday stress). Pretend you don't have to do the dishes in 10 minutes. Breathe a sigh of relief!!