Spaghetti Squash with Mushroom Meat Marinara

This is a recipe that I've refined over the years and I started fixing spaghetti squash thanks to my longtime friend's mom who made it for me years ago.  Spaghetti squash is a wonderful way to mix-up your usual Italian dinners the flesh looks just like spaghetti when cooked but has a great crunch as well!

Serves: 4-6

Ingredients:
  - 1 large Spaghetti Squash
  - 2 tbsp Olive Oil
  - 1 lb of Grass-fed Ground Beef (can substitute Italian sausage spicy/mild for more flavor)
  - 1 medium Zucchini, chopped
  - 1 large Yellow Onion, chopped
  - 1 large Red Bell Pepper, chopped
  - 6 cloves of Garlic, minced
  - 2 large Portobello Mushrooms, chopped
  - 2 tbsp Italian Seasoning
  - 1 tbsp Salt
  - 3/4 tbsp Ground Pepper
  - 1 1/2 tbsp Red Wine Vinegar
  - 1 14.5 oz. can Diced Tomatoes
  - 1 1/2 cans of Tomato Sauce
  - 1 tbsp Butter
  - 1 cup shredded Mozzarella or Mozzarella and Pecorino Romano mix

In a large stock pot bring enough water to boil to submerge the spaghetti squash.  Using a fork puncture the washed spaghetti squash on all sides in order to let steam escape.  Place the squash in the boiling water and boil for 45 minutes, making sure to turn the squash so it gets cooked on all sides - the squash will float.

   Meanwhile heat a large skillet to medium-high heat with the olive oil.  Add the onions, garlic and beef into the skillet and cook until onions start to become soft and the beef browned - about 5 minutes.  Add the peppers, zucchini, salt, pepper, and seasoning - cook until the peppers and squash begin to soften - about 5 minutes more.  Add the mushrooms and cook another 5 minutes.  Add the tomatoes and vinegar, bring to a simmer and simmer for 10 minutes.  Taste for seasoning, add more salt or italian seasoning if needed.  Sauce will be thin at this point, let it simmer on the stove until the flavors are well mixed and the sauce is the thickness that you desire - up to an hour.  (This will make much more sauce than you need, this is a good time to stock your freezer with an extra meal's worth of marinara sauce).

   After the squash is boiling for 30 minutes preheat the oven to 350 degrees.  Drain the squash when it is done boiling and place it on a cutting board, using a sharp knife cut the squash in half and remove the pulp and seeds (like any melon or squash) place the cleaned halves on a cookie sheet cut-side up.  Using a fork, test the squash for doneness - the meat should start to come off in spaghetti-like pieces but it should still be pretty tough at this stage).  Spread a 1/2 tbsp of butter on the meat of each half of the squash and place the cookie sheet in the oven for 30 minutes, after 30 minutes the meat should separate easily from the skin and come off in pasta like strings.  If it is still a little difficult to remove the meat from the skin bake for another 15 minutes.

At this stage there are two ways to proceed, either remove all the meat from the squash and serve like you would any normal pasta or use the squash skin as the vessel for serving.  If choosing the second method, place the desired amount of marinara sauce in each half of the squash, cover with half the cheese and place back in the oven for 5 minutes or until the cheese is melted.  Remove the squash and slice each half into subsequent halves and serve!