Healthy take on pasta while using the naturally sweetened butternut squash as the sauce served over a bed of roasted spaghetti squash.
Preheat oven to 400 degrees.
Prick holes using a fork or score the spaghetti squash with a small knife.
Rub the squash with olive oil and bake for 45 minutes or until it is fork tender. Allow the squash to cool down completely before separating the spaghetti strands.
Meanwhile, heat oil in a medium skillet.
Add onions and peppers and cook until just slightly tender.
Remove the onions and peppers from the pan and set aside.
Add the ground beef to the pan and brown, before adding back in the onions and peppers, followed by the minced garlic cloves.
Add in the butternut pasta sauce to the meat mixture and reduce heat to medium low.
Allow the sauce to simmer for 20 to 30 minutes. Serve atop the cooled, shredded and separated spaghetti squash.
Whenever possible, choose organic ingredients.