Spaghetti Bolongese

1 lb grass fed ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 28 oz. can crushed tomatoes
1 6oz can tomato paste
1/2 cup vegetable or beef stock
1 orange/red pepper roasted
1 tsp salt
2 tsp pepper
2 tbsp Italian Seasoning
1 bay leaf
1 large or 2 small spaghetti squash

Brown ground beef in a large dutch oven. Once browned add the onion and garlic, continue to cook on medium heat until onions are soft 4 - 5 minutes. Meanwhile roast pepper on BBQ until blackened and tasty. Place pepper in blender with vegetable stock and pulse until smooth. Add to beef mixture. Add the crushed tomatoes, tomato paste and spices. Bring to a boil then turn down and simmer for 45 minutes. You can simmer it on top of the stove or move it into the crock pot on low for 2 - 3 hours. 

There are many different methods to cook the spaghetti squash. To start with cut the squash in half and scrape out the seeds. You can then bake in the oven at 375 F for 30 to 40 minutes rind side up. Place a small amount of water in the pan so it doesn't burn. My preferred method is to cook it in the microwave primarily because it cooks much faster! Place in the microwave rind side up and cook on high for 10 minutes. Let it sit a few minutes and then run a fork through the squash to separate the spaghetti strands.

Top "spaghetti" with bolognese sauce and top with chopped parsley