Spaghetti Squash Marinara

1 spaghetti squash, cut in half lengthwise, seeds removed

2 Tbsp. extra virgin olive oil

1 medium onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1 zucchini or yellow squash, chopped (optional)

2 ribs celery, chopped (optional)

1 large (28-ounce) can tomato sauce or tomato puree

2 (14-ounce) cans stewed tomatoes

1 Tbsp. dried oregano

1 lb. lean ground beef

Optional garnish: 1 handful fresh basil leaves sliced into ribbons

Place spaghetti squash halves cut side down on a baking sheet. Bake at 350 degrees for 30 minutes. Remove from oven and turn cut sides up. Bake an additional 20 minutes or until tender.

Meanwhile, stream extra virgin olive oil in the bottom of a 4-qt. pot (two turns of the pan). Add onion, bell pepper and garlic, plus zucchini/yellow squash and celery if desired. Season veggies with fresh ground black pepper and saute until tender. Add tomato sauce, stewed tomatoes and oregano. Allow marinara sauce to simmer at least 30 minutes.

Season ground beef with oregano and black pepper. Form into 1/2-inch balls. Place in large pan and brown over medium heat. When meatballs are cooked through, add to marinara sauce.

When spaghetti squash is ready, scrape the squash onto a serving plate with a fork, forming spaghetti-like strings. Combine with marinara sauce and meatballs.

Garnish with ribbons of basil. Enjoy!

For a twist ... try making meatballs with ground buffalo! Or skip the meatballs and top with grilled chicken breast.