This is a super quick, super healthy, and super delicious meal. Although I'm a big fan of the ground beef and sausage combination, you can use whatever ground meat you have on hand. The 3/4 pound of each was a nice quantity for the amount of sauce, plus I used the remaining meat to make meatballs for our kids. If you want to use a full pound of each, just add a little more sauce. You can also add onion, garlic, and any additional spices to doctor up the sauce. I think Gabriel's Puttanesca sauce is perfect the way it is, so I left well enough alone.


Ingredients
1 spaghetti squash
3/4 pound bulk Italian sausage
3/4 pound grass-fed ground beef
26 ounce jar of your favorite natural pasta sauce (I used Gabriel's All Natural Puttanesca Sauce.)
2 Tbsp toasted pine nuts, optional

Preparation

1. Cook meat in a large skillet over medium-high heat until cooked through, about 10 minutes. Add pasta sauce and simmer for 15-30 minutes. (This can be shorter if you are in a hurry.)
2. While meat cooks, pierce the squash several times with a fork or sharp knife, being sure to pierce all the way through to the middle.
3. Microwave whole squash at 70 percent power for 15 minutes. Check to see if skin is softened, then continue to microwave in 5 minute increments until skin is very soft and pliable.NOTE: Be sure NOT to cook on full power AND that you pierce the squash all the way through, otherwise, you may end up with a squash explosion in your microwave.
4. Remove squash from microwave and let it rest for 5-10 minutes to let it finish steaming. 
5. Cut squash in half lengthwise. Scoop out and discard the seeds. Scrape squash "noodles" from skin into a bowl and keep warm.
6. To serve, divide spaghetti squash evenly among four bowls. Top with meat sauce. Garnish with pine nuts, if desired.

Source:
http://www.paleotable.com/2011/02/shortcut-spaghetti-and-meat-sauce.html 

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