Beef Gnocchi with Spaghetti Squash

Ingredients:

DeLallo gluten free potato gnocchi

1 large spaghetti squash

1-2lbs of ground beef

1 large yellow onion, diced

3 garlic cloves, minced

2 tbs grass-fed butter

1 tsp Garlic powder

1 tsp Onion powder

Red chili flakes

Pepper

Sea salt

Fresh grated Parmesan cheese (Sartori)

32 oz Tomato basil pasta sauce (Michaels of Brooklyn)

Olive oil

Fresh parsley

Instructions:

Preheat the oven to 425°F.

Cut the spaghetti squash in half and remove the seeds.

Add olive oil and salt.

Cut small holes on outside of the squash.

Bake open side down on a cookie sheet for 50-60 minutes.

Dice the onion and mince the garlic.

In a medium pot melt 2 tbs of butter over medium heat.

Add the onion and cook until translucent.

Add the minced garlic and sauté for 1-2 minutes.

Add the ground beef. Crumble and brown the beef until cooked through.

Add garlic powder, onion powder, sea salt and pepper.

Add the pasta sauce, mix well and let simmer covered for 30 minutes.

In salted water cook the gnocchi per the box instructions. Add the cooked gnocchi to the pasta sauce mixture.

Serve the pasta sauce mixture over the spaghetti squash topped with fresh Parmesan, red pepper flakes and fresh parsley.