Mushroom & "meat" sauce over Spaghetti Squash

Ingredients:

1 lbs Beyond Meat (or any real ground meat works too)

1 Spaghetti Squash - Roasted & “noodles” removed

2- 8 oz Mushroom Containers (Button or Cremini), thinly sliced

2 Tbsp Tomato Paste

1 can Tomato Sauce

1 Can Diced Tomatoes (I love using Fire Roasted)

3 Garlic Cloves

1 yellow onion, diced

3 Bay Leafs

Dried Seasoning: Thyme, Oregano, Basil, Sea Salt

How To:

1. Roast Spaghetti Squash in 375 oven for ~45 mins.

2. In a sauce pan, melt 1 Tbsp coconut oil, add diced onions and garlic and saute until fragrant and tender, ~2mins. When done move onions to the outside of the pan.

3. Add Beyond meat . While cooking, use a tool to separate the meat (I love using a pampered chef meat chopper). Cook meat until browned ~6 mins.

4. Add 2 Tbsp Tomato Paste and cook for 1 minute.

5. Add remaining seasoning then your cans of tomato sauce & diced tomatoes. Bring to a simmer and let cook for ~10 mins for flavor to develop. Optional to also add bay leaves.

6. Cook Mushrooms in separate fry pan over medium-high heat. Add 1 tbsp coconut oil and 2 garlic cloves, when fragrant add your mushrooms. Cook for ~4 mins when mushrooms have released their liquid.

7. Add mushrooms to tomato sauce mixture. Allow ingredients to marinate together for about 5 minutes before serving.

To serve: Plate 1/2-3/4 cup cooked Spaghetti Squash and top with 1/2 cup meat sauce.