10-15 minutes for pasta.
1 hr. for spaghetti squash.
1 Jar Organic Tomato Pasta Sauce (Kroger has some in the organic aisle.)
1 lb organic, local hamburger or turkey meat
For the pasta, you can use 1 spaghetti squash (1 serves 2 people) or 1 package organic, gluten free pasta.
I like the Quinoa Harvest brand from Kroger.
If using pasta, bring a large pot of water 1/2 to 3/4 way full to cook pasta. Add pasta and cook until tender for 10 or so minutes. Stirring frequently. (Cook as instructed by package.)
If using squash, poke many holes with a fork or knife in the number of squash needed. Bake at 350 for an hour. Take out and test if done. The squash should feel easy to squeeze and may be more golden or have some brown lines. Cut in half when done. Scrape out noodles with a fork into a large bowl. Add butter and salt and other seasonings like garlic and Italian spices, stir together.
While the pasta or squash is cooking, brown the meat in a skillet, drain the oil, season the meat with salt and spices, and add pasta sauce.
Top your veggie or pasta noodles with meat and sauce mix and enjoy.
Optional: Top with fresh grated organic Parmesan cheese.