This recipe is inspired by kindness.

My husband and I ran the 2012 Hood 2 Coast relay this summer. We totally scored by snagging two spots on a team with fellow ‘Industrial CrossFit’ peeps. Sweet!! Our team of 12 divided into two vans, heavily decorated with team spirit. We sent 6 team members in Van #1 to the starting line at Mt. Hood early Friday morning. By Saturday afternoon, after relaying 36 legs with less than a few hours of sleep, van #2 crossed the finish line in Seaside, OR. Within 27 hours we collectively logged 200 miles from Mt. Hood to the Coast. It was a blast! Here is a pic of our team — Kickin’ Asphalt. Aaron and I are on the top row to the right, next to Jake our AWESOME driver – we appropriately nicknamed, Cap’n.


Less than 9 hours into our race, the Best. Thing. Ever. happened when we approached one of the major exchanges in downtown Portland. I got a text from Shawna, one of our friends from CrossFit. She was like, “I thought you guys might be hungry, so I made dinner for your team”. SAY WHA?!

Shawna had prepared enough Paleo food to feed a small army!! God bless her!!

We pulled into our driveway. Exhausted. The clouds parted and the angels sang as we saw the care package Shawna had left on our doorstep. A large bowl of spaghetti squash noodles. A soup pot filled with rich meat sauce made with veggies from her garden. AND!! A pan of Paleo brownies. We were one happy Paleo lovin’ CrossFittin’ family — being well fed right smack in the middle of Hood 2 Coast.

Fast forward 3 weeks. Freshly recovered from Hood 2 Coast; our war wounds have healed. Only jolly-good-times exist in our memories. Especially the memory of Shawna’s meal. Jolly good!! I don’t know what stands out more. How amazing to have such a caring friend – or – her amazing MEAT SAUCE!!

Anywho, I’ve been dreaming of this sauce for one too many nights!! I had to make my own. It was so fun to make spaghetti squash for the first time, too. You’re in for a real treat with this recipe!


1 lb. Italian Pork Sausage

2 lb. 100% Grass-Fed Ground Beef

1 Green Pepper, chopped

2 Onion, chopped,

6 Garlic Cloves, minced

2 large cans Crushed Tomatoes

1 small can Tomato Paste

2 TBSP Fresh Italian Herbs, chopped or 1 TBSP dried

2 Bay Leaves

Salt & Pepper

1 Spaghetti Squash

In a large sauté pan, brown beef and sausage over medium heat until no pink remains.


Preheat oven to 350 degrees. Cut spaghetti squash in half, lengthwise. Scrape out all seeds. Place skin side down on baking sheet. Bake 45 minutes.


Drain meat of fat. Remove meat from pan, set aside. In the same pan, sauté green pepper, onion and garlic 3-5 minutes. (Add a bit of olive oil if your pan is too dry)


I am very pleased to report that my Organic herb garden is still alive and thriving!! It turns out, daily watering really helps! For my Italian blend I added marjoram, parsley, thyme, basil and oregano.


Add meat to the pan with sautéed veggies. Toss in crushed tomatoes, tomato paste, herbs, bay leaves, salt and pepper. Bring to a boil. Turn heat down to low and cover with a lid. Simmer 45 minutes.


Meanwhile, when spaghetti squash is done cooking and cooled to the touch. Take a fork and scrape the squash into a bowl. This is the coolest thing – if you’ve never made a spaghetti squash, you’ll be impressed to see the squash naturally comes out noodle sized!! How fun and useful is that?!


Layer the meat sauce on top the spaghetti squash. Brace yourself, I guarantee you’ll be going back for seconds on this one!


‘Hearty Meat Sauce and Spaghetti Squash’ is perfect for the chilly Fall and Winter months. AND a great meal to bring to friends!

From my kitchen, to yours…. Enjoy!!

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