Squash Spaghetti with Meat Sauce

I'm sure you've heard of spaghetti squash. Well, this isn't it. I like spaghetti squash, but sometimes the stringy quality of that particular squash isn't what I'm in the mood for. This dish was great because it was simple, juicy, and really tasty.

For the sauce, I put together my "usual."
* brown CSA ground beef in garlic olive oil
* remove it from the pan, add in chopped onion in more olive oil
* sweat the onions and additional veggies (eggplant, kale, carrot, whatever you like) then add the beef back
* season the beef well (whatever you've got...I use garlic & onion powder, chili powder, paprika, salt, pepper, maybe some hot pepper flakes)
* add in tomato sauce, canned tomatoes or pre-made spaghetti sauce
* simmer for as long as you possibly can (even longer with fresh roma tomatoes)

I had some zucchini and yellow squash (from Robin's garden, once again) that I peeled and cut into long matchsticks while the beef sauce was cooking. I simmered the squash in water until they were tender -- almost limp. You could probably add some killer flavor by cooking the squash in some stock, but I didn't think of it until now.

Super easy – just takes some cutting time. If you have a handy dandy tool to help you cut, then go for it!