This is a great recipe for a delicious, healthful, low-carb meal! The spaghetti squash takes the place of pasta making it even better for your body! It's totally easy to make (do I ever make anything that's hard?!?) and only took about an hour total. For the sauce, you can use whatever veggies you have in the house. My staples are onions, zucchini and eggplant, but you can add whatever other type of veggies you like or have around to use!

Spaghetti Squash Preparation: Preheat oven to 350 degrees. Cut the spaghetti squash in half and remove seeds. Cover a cookie sheet with tin foil and pour about ¾ cup of water on the bottom of the sheet. Lay the halves of the spaghetti squash down on the cookie sheet and put into the oven to bake, while you make the sauce. It takes about 45 minutes to one hour for the spaghetti squash to be cooked, and during that time you'll be making the sauce!

Sauce Ingredients:

2 zucchini, chopped

1 Japanese eggplant, chopped

½ bag baby carrots, chopped

1 large onion, chopped

4 cloves garlic, chopped finely

3 tablespoons olive oil (approx)

1 bunch kale, sliced thinly

2 large cans chopped stewed tomatoes, juice included

3 tablespoons Italian seasoning

2 tablespoons garlic salt

Additional salt to taste

Pepper to taste

½ cup white wine (I used Chardonnay because it was what was open in the 'fridge)

1 bag frozen veggie "beef" crumbles

Sauce Method:

In a large pot dump the two cans of stewed tomatoes (liquid included) and turn heat on low. In a large skillet, coat bottom with olive oil and turn on heat. Once olive oil is hot, add the onion and cook until about ½ way done, then add the seasonings and garlic. Stir around until the seasonings have coated the onion. Then add the wine, eggplant, carrots and zucchini and cook until they are almost done. Right before veggies are done cooking, add the kale, because it doesn't need long to cook. Once the veggies are cooked thoroughly, add them to the stewed tomato mixture and stir to mix. Then cook the frozen "beef" crumbles in the same skillet until they are cooked thru. Add the "beef" crumbles to the sauce mix and stir. Cook on low heat for as long as you want. Sometimes I cook this sauce for 5 hours, sometimes just for 15 minutes. Depends on how much time you have, really! And it's always better the next day!

Once the spaghetti squash is done baking in the oven, take it out and turn it over. Using a fork, remove the inside of the squash. It comes out looking just like noodles. Place some of the squash on the bottom of a plate and cover with the sauce. Sprinkle parmesan cheese if you want. Super good with garlic bread or salad and of course can't forget a glass of wine!

DELICIOUS! Even better the next day after the flavours have soaked in. Enjoy!!