My kids love this meal, and will fight over who gets the last of it. Even my tiny little Victor will eat 2 servings. Ray says it reminds him of a beef macaroni canned dish from his childhood, only good for you. I also love this dish. It's filling and is just really a comfort food after a long day at work. We don't use garlic because I'm allergic, but you can add a clove or two of minced garlic into the sauce.
2 cups cubed butternut squash
1 sweet white onion, cut into wedges
2 tsp. coconut oil, melted
4 zucchini, cut into noodles
1 lb. ground grass-fed beef
2 cans (29 ounces each) organic tomato sauce
1 Tbs. fresh or 1 tsp. dried basil
1/2 Tbs. fresh or 1/2 tsp. dried oregano
1/2 Tbs. fresh or 1/2 tsp. dried marjoram
12 ounces good-quality mozzarella cheese (optional)
1. In a large bowl, combine squash and onion; drizzle with melted coconut oil. Spread vegetables I single layer on a parchment-lined baking pan. Bake, uncovered, at 425 degrees Fahrenheit for 30-40 minutes, or until tender.
2. Meanwhile, in a large skillet, cook ground meat over medium heat until no longer pink. (If you are using garlic, this is the point to add it.) Drain. Add tomato sauce and zoodles and heat through.
3. In a 13-inch-by-9-inch baking dish, add beef and sauce with zoodles. Cover and bake 350 degrees Fahrenheit for 30-40 minutes or until heated through. Uncover.
4. Switch oven to broil, and place slices of mozzarella on top. Broil for about 5 minutes, keeping a close eye on it, until cheese starts to bubble and brown slightly.