Spaghetti Squash Bolognese

• 1 Teaspoon salt
• 1 Pound 93% lean ground beef
• 2 spaghetti squash
• 1 Tablespoon olive oil
• 1 Teaspoon pepper
• 3 carrot
• 1 onion
• 2 garlic clove
• 2 Teaspoon oregano
• 2 Teaspoon basil
• 3 Cup spinach
• 30 Ounce canned crushed tomatoes
• 2 Ounce tomato paste
• 4 Tablespoon parmesan cheese

• Pre-heat the oven to 400 degrees F. / 204 degrees C.
• Cut spaghetti squash in half lengthwise and scoop out seeds with a spoon. Season with a little olive oil, salt, and pepper. Bake until fork tender, about 45 minutes.
• While the spaghetti squash bakes make your sauce. In a large deep sauté pan, heat the olive oil. Add the beef and season with a little salt and pepper. Brown the meat and break it into smaller pieces with your spoon until cooked through.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.