Spaghetti Squash with Greek Meat Sauce

Ingredients:

• 1 large spaghetti squash (about 3lbs)
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 T unsalted butter (or none!)
• 1 avocado, diced (optional)
• 12 cherry tomatoes (red and yellow) halved
• 1/2 C fresh Parmesan or Pecorino Romano cheese shavings
• 2 T chopped fresh flat leaf parsley

Directions:

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Cut the squash in half lengthwise, and scoop out the seeds.
3. Place the squash, cut side down, on the prepared pan. Bake until the flesh can be easily scraped into strands with a fork, 50-70 minutes.
4. Using a fork, scoop out all the flesh into a bowl, and fluff the spaghetti like strands. Toss in the salt and pepper.

Ingredients:

• 2 T olive oil
• 1 onion
• 1.5 lbs Leon’s ground beef
• 1 cup water
• 9 oz tomato paste
• 2 T red wine vinegar
• 2 cloves minced garlic
• 1 tsp salt
• Freshly ground black pepper to taste
• 1 tsp whole mixed pickling spice (this is the secret ingredient!)
• 1/2 stick cinnamon

Directions:

1. In a large saucepan, brown the ground beef and onions. Add the water, tomato paste, vinegar, salt, and pepper.
2. Tie the pickling spice and cinnamon in a small piece of cheesecloth, and add to the stew.
3. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally and adding additional water if necessary. Discard the cheesecloth.