Bolognese Spaghetti Squash and Paleo Brownies

I am in the process of baking a spaghetti squash and making Bolognese sauce to go with it. I also made brownies today, which are delicious!

I made the brownies with:
1 cup of macadamia nut butter
1 cup of shredded unsweetened coconut
1/4 cup of honey
1 tbsp of almond butter
2 eggs

Mix it all together in bowl and bake it in the oven for 20 minutes at 375 Fahrenheit.

As for the Bolognese sauce...
Ground beef
Garlic
1 Spanish onion
2 chopped carrots
Chopped celery
Chopped mushrooms
Diced smoke bacon
2 bottles of stewed tomatoes




Chop 3 cloves of garlice and a spanish onion and caramelize them and in sauce pan or a pot.
Add the beef and brown it. Then add in the carrots, celery, and smoked bacon. Then add the two bottles of stewed tomatoes and lastly the mushrooms. Let it simmer on the stove until the vegetables are tender...it may take a while.

The squash is simple, cut it in half, clean out the seed and bake it in the oven at 425 for about an hour...or until it is soft. Once it's done baking, let it cool for a bit, then grab a fork and drag across the inside, the squash will fall apart in little strands, and it will all come out of its skin. I normally like to drizzle mine with olive oil and serve it with sauce. NOM.

I can't wait to eat. Soooo yummy, take care :)