•1 spaghetti squash •1 tablespoon avocado oil •1 red onion, chopped •1 serrano pepper, minced (more if you like it spicy) •5 large garlic cloves, minced •1 pound grassfed ground beef •1 teaspoon oregano •1 teaspoon paprika •1 teaspoon cumin powder •1 teaspoon fresh thyme, finely chopped •½ teaspoon turmeric powder •½ teaspoon chili powder •¼ teaspoon crushed red pepper flakes •salt and pepper, adjust to taste (be sure to season well) •1 green bell pepper, chopped •1 (14.5 ounce) can organic diced tomatoes, drained •1 egg, whisked •green onion, garnish

To prepare squash using the oven method 1.Preheat oven to 375. 2.Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides. 3.Place squash cut side down in a baking dish. 4.Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash). To prepare meat 1.In a pan, add oil on medium heat and then add the onion, serrano pepper and a pinch of salt. 2.Once onions turns translucent, add garlic and after a couples minutes add the ground beef and spices. Continue cooking until the beef is done. Prepare the Casserole 1.Preheat oven to 350 degrees. 2.Combine the cooked beef, spaghetti squash strands, green bell pepper and the diced tomatoes. 3.Add the whisked egg to the mixture, combine well and pour into a casserole dish. 4.Bake the casserole at 350 degrees for 30-40 minutes or until golden on top.