Paleo Cheesy Baked Spaghetti

A tasty Paleo take on the traditional cheesy baked spaghetti dish that uses dairy-free cheese substitute and spaghetti squash in place of pasta.

Ingredients:

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce look for sugar-free
• 1 cup dairy-free cheese alternative, shredded such as cashew or almond cheese
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

Set oven temperature to 400F 200C

Remove the seeds after cutting the spaghetti squash in half lengthwise

Season the squash with salt and pepper and drizzle it with olive oil

Transfer the squash halves, cut side down, to a parchment paper-lined baking sheet

Bake the squash for thirty to forty minutes, or until it is fork-tender

Heat the olive oil in a skillet over medium heat while the squash bakes

Add the minced garlic and onion and saut until the ingredients are soft

Using a spatula, break up the ground beef and add it to the skillet

Cook until it becomes browned

Add the marinara sauce, then let it simmer for a short while

When the squash is cooked, take it out of the oven and scrape the flesh into spaghetti-like strands with a fork

Place the spaghetti squash strands in a mixing bowl and combine them with the mixture of ground beef

Evenly distribute the mixture into a baking dish

Sprinkle a cheese substitute made without dairy on top

Put the dish back in the oven and continue to bake it for ten to fifteen more minutes, or until the cheese is bubbling and melted

Before serving, garnish with fresh basil leaves