1 medium organic spaghetti squash
1 pound of deer meat, Quorn vegetable fajita “meat”, or other protein source of your choice
3 cans of Organic, reduced sodium tomato sauce
1 medium onion, diced
2 medium zucchini, chopped
1 large clove of garlic
ground oregano, basil, thyme, cardamom, coriander, and herbs de province
Grey Celtic sea salt, about 2-3 teaspoons
1 tablespoon honey
4 oz of Organic Raw Milk Jack Cheddar
Rinse and bake spaghetti squash at 375 for 45-55 minutes. It will be done when you can squeeze it easily with an oven mitt.
While the squash is baking, heat a skillet with a small amount of water and add the meat to the skillet.
Dice the onion and garlic and add to the meat.
Rinse and chop the zucchini and add to the meat and onions
Add some oregano, basil, thyme, coriander, herbs de province, and sea salt to the meat and vegetables. I use enough to cover everything in a light coating of herbs, salt.
Open the three cans of tomato sauce, empty into a large bowl and mix in honey, oregano, thyme, basil, cardamom, coriander, and herbs de province. I don’t measure the amount of herbs I use it is simply intuition, but if you need exact measurements try using 2 teaspoons of oregano, thyme, basil, and herbs de province, and 1 teaspoon of cardamom and coriander. Mix well
The squash should be done baking by now. Remove from oven and slice in half, lengthwise. Let it cool for a few minutes and then remove the seeds with a grapefruit spoon or a fork.
Scrape the remaining spaghetti squash into a glass baking dish.
Stir the meat and vegetables and then transfer to the baking dish using a slotted spoon or spatula to leave any grease or water in the skillet.
Spread evenly over the spaghetti squash
Pour the tomato sauce over the meat and spaghetti squash
Bake at 375 for 20 minutes
Grate the cheese while the spaghetti is baking
Remove the spaghetti from the oven and sprinkle the cheese on top. Let the cheese melt and serve immediately.