1 lb of ground grass-fed beef
1 small onion
 1 tbs Italian seasoning
2 cups organic spaghetti sauce
2 cups+ left over tomato sauce from the pigs in a blanket or crushed fire roasted tomatoes
1 large spaghetti squash
4 cloves of garlic, minced
1 tbs olive oil
1 tbs grass-fed butter
Sea salt
10 basil leaves

Put the first 6 ingredients in a crock-pot on low for 4-6 hours.  

1 hour before eating, cut spaghetti squash into 4's, remove seeds and steam for 20-30 minutes until tender or cut in half remove seeds and roast in a pan with water on the bottom, covered with tin foil for 40 minutes at 400 degrees.  Once cooked remove flesh from skin.   On medium low heat sauté the garlic with olive oil and butter, add spaghetti squash, season with sea salt. Top spaghetti squash with spaghetti sauce and fresh basil. 

Author: Christine Straley