|Don't those butternut squash noodles look appetizing?|
For 2 people
1 jar pasta sauce
3/4 lb. grass-fed ground beef
2 cups baby spinach
8 large mushrooms, sliced
1/2 bag frozen peas, thawed
1/2 onion, chopped small
1/2 a large spaghetti squash, seeded
Put cut spaghetti squash face down on an oiled baking pan. Put in the oven at 350 F for about 45 minutes, or until a fork pierces it easily. Remove from the oven and let cool. When cool enough to handle, scoop out the spaghetti guts to mix in with the sauce and meat when it is finished.
Combine ground beef and pasta sauce in a sauce pan over medium heat on the stove. Cook, stirring occasionally, until meat is done. Stir in spaghetti squash. Spread sauce mixture on dehydrator trays and dry for 8-12 hours at 155 F.
Spread the spinach, sliced mushrooms, thawed peas, and chopped onions on dehydrator trays and dry 8-10 hours. The normal vegetable setting is about 135 F, but if you want to save time you can do it with the pasta sauce at 155, or do the pasta sauce at 135 (it will just take longer for the meat).