Sam's Spaghetti

I think I could probably live on spaghetti every meal for a week and be completely happy, is that weird? I grew up loving this meal, although a slightly different version. It was definitely a rare treat at my house, one that I always looked forward to. Now I can eat it all the time if I wanted and it is 100% guilt free! Actually... it's healthy! Of course this doesn't taste exactly like pasta, it's made with a squash, but it you are wanting the comfort of spaghetti with the wrap around the fork goodness, this is it! I personally like this better than with regular noodles.

Makes 4 large servings

Ingredients:

• 1 Spaghetti Squash
• 1 lb ground beef
• 2 tablespoons bacon fat or your choice of oil/fat
• 4 cloves garlic, minced
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1/2 cup sliced mushrooms
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon black pepper
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 2 tablespoons coconut cream (the cream from the whole fat canned coconut milk)

Directions: 

1. Prepare the spaghetti squash by cutting it in half lengthwise, scooping out all the seeds and strands, place cut side down on a baking sheet, putting enough water in the baking sheet to cover the bottom completely and roasting in the oven on 350 degrees for 30-40 minutes or until a fork easily pierces the skin. Set aside to cool.
2. While the squash is roasting, place the ground beef in a pan and cook until browned. When finished, place in a strainer in the sink to drain the fat.
3. In a medium to large saucepan, melt the bacon fat then pour in the minced garlic and cook until fragrant, about 40 seconds.
4. Toss the onions in with the garlic and cook until translucent.
5. Throw in the bell pepper and mushrooms and cook another couple minutes.
6. Place the oregano and basil in your hand and rub your hands together over the pot to release the fragrance of the herbs. Mix everything together thoroughly.
7. Add the meat back in along with the tomato sauce and tomato paste, stirring until well combined.
8. Simmer for 30-40 minutes on medium low. If it gets too thick add in 1/4 cup water and continue simmering. 
9. About 5 minutes from being done, add in the coconut cream and stir until dissolved.
10. Scoop out the spaghetti strands from the squash with a fork into your bowl and top with a serving of spaghetti sauce.