• Cooking Time: 60 min
• Servings: 4
• Preparation Time: 15 min
• 1 can crushed tomatoes
• 1 tsp salt
• 1/2 tbsp brown sugar
• 1 sweet onion, sliced
• 2 carrots, chopped
• 2 stalks of celery
• 1 tomato
• 1/2 tbsp balsamic vinegar
• 1 lb of extra lean ground beef
• 1 spaghetti squash
• 1 palmful of basil
• 1/4 tbsp oregano
• 1/4 tbsp herbs de provence
• 1 bay leaf
• 2 cloves of garlic
• 1.5 tbsp of olive oil
• 1/4 cup red wine

1. 1. Preheat oven to 375 degrees
2. 2. Heat Olive oil in the bottom of a large pot
3. 3. Add onions, carrot, celery and garlic and sautee until onions are slightly brown
4. 4. Add extra lean ground beef and cook until done
5. 5. Add all herbs, red wine and vinegar. Sautee until water is evaporated
6. 6. Add can of tomatoes and fresh tomatoes
7. 7. Add brown sugar and salt
8. 8. Let simmer for 45 min - 2 hours
9. 9. Cut spaghetti squash in half and scoop out seeds
10. 10. Place face down on baking tray
11. 11. Bake for 45 min or until done
12. 12. Fluff up spaghetti squash with a fork and scoop it on your plate
13. 13. Scoop up your delicious sauce and top with Parmesan cheese!

My mom always made spaghetti and meat sauce with ground beef, a can of Prego tomato sauce and white pasta. On the side, we'd have some cheesy garlic bread. Since learning about some of the nutrition facts, I've decided to modify the recipe to make it healthier as part of my leadership program